1/2 carrot cake, 1/2 cheesecake!
had a random craving for carrot cake the other day and this made all my dreams come true. dev’s too. he’s been digging in with me!
the right kind of fats in the fall are essential.
one of the best fats to nourish your body in autumn is ghee. although ghee is made from butter, it is lactose free which makes it easier on digestion for those sensitive to dairy, and very beneficial to health. plus it has a high smoke point, making it great for cooking and baking!
personally, i love the taste much more than butter. & vanilla bean ghee makes desserts so delicious!
for the base, in a large bowl add:
3/4 c coconut flour
2 c runny nut butter sweetened with organic stevia to desired sweetness (i did a mixture of tahini & macadamia nut butter)
1/2 c shredded organic carrots
1/4 c melted vanilla bean ghee
1/2 t nutmeg
1 t cinnamon
1/4 t sea salt
1/4 c vanilla grass fed collagen protein
-mix well, taste for sweetness & add more if needed, along with a bit of water to form a thick dough-like consistency.
-line an 8x8 glass dish, or a 9” springform pan with parchment and press mixture evenly into the bottom. place in fridge.
for the vegan cheesecake layer, add to a blender:
4 c raw organic cashews, soaked for 8 hours and drained
1/4 c coconut oil
1/2 c lemon juice
1/3 c filtered water
1/4 t vanilla bean powder
pinch of sea salt
organic vanilla bean stevia to taste
-blend until extra smooth & creamy. taste & adjust sweetness as needed.
-pour evenly over cake and refrigerate or freeze until firm before slicing. i topped with dried orange peel + bee pollen and a few mulberries before serving.
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