2 ½cups carrotschopped and halved, about 4 large carrots
8pitted datesMedjool if possible
⅓cupof coconut milkhave some more milk/water on standby
2tablespoonof almond butterpeanut works too!
fresh ginger1 inch or 1 tablespoon minced
1teaspoonvanilla extract
1teaspoonof cinnamon
½teaspoonof nutmeg
Instructions
Add all of the ingredients to your blender
Blitz into a smooth thick consistency (add more milk/water, if required) and scoop into serving bowls
Garnish with raisins, pistachio nuts, shredded coconut and cashews (optional)
Notes
Keep the pudding refrigerated for up to 5 days maximum
I used my vitamix to puree the carrots into a smooth consistency. The carrots DO NOT need to be grated if you are using a powerful blender like this one or a Blend Tech.
Add the coconut milk as the carrots are being pureed, ⅓ cup is a rough guide, you may need less or a splash more of water to compensate.
Feel free to add/swap out the spices i.e cardamom, caraway seeds, cranberries, cashew nuts
Double or triple the recipe if necessary for more servings.
If you don't own a powerful blender use a food processor instead or you may need to par boil the carrots for 5 minutes just to soften them first.
The texture of the pudding should be thick not thin and watery. In a worse case scenario add more carrot to balance things out.