I think the best thing about cooking is the experimenting aspect of it, c’mon am I the only that loves diving into the kitchen and exploring something new? I’m sure I am not alone with this one. Anyway, I had a large bag of unused carrots on my vegetable trolley; they’d been sitting there for a number of days now.
I do recall looking at them before I went to work on Friday and saying to myself, I must improvise with that little bundle of orange on the weekend. Moving on to the weekend, I envisioned a raw dessert something with a few spices and vegan friendly.
In short, I made this creamy spiced enhanced dessert, honestly the results were divine. I had a few relatives sample the end result and ended up requesting more. I’m pleased with this recipe because it draws upon my Caribbean lineage – with nutmeg, cinnamon and ginger being the star of the show.
I added some peanut butter to capitalise on the creaminess which worked and the dates gave a subtle sweetness. The thing I liked about this dessert was the rich texture combined with a subtle element of sweetness. Whether you’re vegan, rawist or a carnivore I’m sure you will like this vitamin A enriched treat.
- 2 cups of grated carrots
- 7 pitted dates (Medjool if possible)
- 2 tbsp of virgin coconut oil
- ⅓ cup of water
- 2 tbsp of peanut butter
- 1 small cube of ginger
- ½ vanilla bean pod (scraped)
- 1 tsp of cinnamon
- ½ tsp of nutmeg
- Add the water to the blender accompanied by the rest of the ingredients and blend until a creamy texture begins to form.