Carrot, Cinnamon, Peanut Butter Raw Pie


For the base:

  • 1 cup of oats
  • 1 cup of walnut, almond, hazelnut mix
  • 8 dates (soaked and softened)
  • 2 small carrots
  • 1 tablespoon of peanut butter
  • 1 tablespoon of coconut oil
  • 1 teaspoon cinnamon
For the cream:
  • 1 cup of raw cashews (soaked in water for 5-6 hours)
  • 1 banana
  • 1 tablespoon of peanut butter
  • 1 teaspoon vanilla
  • 1 teaspoon of coconut oil
  • 1 teaspoon lemon juice
  • 1 tablespoon maple syrup (or other sweetener)

Soak dates and cashews separately in water.
First, grind the oats and nuts into flour in the rondo. Also pass the carrots through the rondo.
Puree in the rondo by taking very little of the water the dates are in and mix all the base ingredients.
Press and spread evenly at the bottom of a mold of about 15 cm.
Slice a whole banana on top as an inter-layer.
Strain the cashews that have been soaked in water for the cream.
In the food processor, blend together with the other cream ingredients until you get a smooth consistency.
Spread the cream well on the base and leave it in the freezer for at least 2-3 hours.
Garnish with peanut butter, cinnamon and carrot strips before serving.
Serve when the cream has softened.


 

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