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Ingredients for base:

1 cup Almond pulp (after you made almond milk)

4 dates

1 tsp nutmeg

1 tsp cinnamon

1 cup grated carrots

zest of 1/2 lemon

1/2 cup shredded coconut

Directions: blend almond pulp and dates. Then add other ingredients and mix it well. Put in freezer.

Ingredients for icing:

1 cup cashews (soaked overnight)

1 tsp agave syrup

1 tsp coconut oil

juice of 2 lemons

Directions: blend all until smooth, pour onto the almond-carrot base and put in the freezer. Store in the fridge once it’s been set.

My pictures:
 

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