Vegan Carrot Pudding

Don't underestimate this vegan style carrot pudding. This is a delicious no bake sweet treat made from chopped carrots, dates, ginger, nut butter, nutmeg and cinnamon. It takes less than 15 minutes to whip this up in your blender from scratch.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings people

Calories 328kcal

Author Charla

Equipment

blender
serving bowls/glasses

Ingredients

⅓ cup of coconut milk (78ml) have some more milk/water on standby
1 teaspoon vanilla extract
½ tablespoon fresh ginger minced
3 tablespoon of almond butter peanut works too!
1 teaspoon of cinnamon
½ teaspoon of nutmeg
10 pitted dates Medjool if possible
2 ½ cups carrots (320g) sliced and halved, about 3-4 large carrots

Instructions

Place the the coconut milk, vanilla, almond butter, minced ginger, cinnamon, nutmeg, dates and carrots in a high speed blender.
Put the lid on and blitz into a smooth thick consistency, check the texture and add more milk, if needed.
Scoop the mixture out, garnish (this is optional) and serve accordingly.

Video

Notes

Keep the pudding refrigerated for up to 5 days maximum.

I used my ninja blender 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/Vitamix.

Use the ⅓ cup of coconut milk as a rough guide, you may need a splash more of milk/water to loosen up the pudding.

Feel free to add/swap out the spices/berries and seeds 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.

Nutrition