We were recently invited to a vegan BBQ and didn’t want to turn up empty handed right? so we decided to make a dessert. After some considerations and a few scrolls through Pinterest we settled on a recipe from @thebigmansworld “healthy paleo vegan no back carrot cake bars” We adapted the recipe a little to make it a little different.
We wanted to choose something that was not too heavy or too unhealthy and this seemed like the perfect dessert!
3 cups gluten free oats
2 tsp vanilla essence
1 1/2 tsp cinnamon
Pinch of Himalayan sea salt
1/4 cup maple syrup
1/4 cup applesauce
2 single serving pack monkfruit sweetener or and other sweetener
1/2 cup grated carrots
1/2 cup crunchy almond butter
1/4 cup almond milk
For the frosting
One 227g tub of Daiya cream cheese
5 packs monk fruit sweetener (adjust to taste)
2 tsp cinnamon (adjust to taste)
Line a baking dish 8×8 inch (we used a cake tin) parchment paper. Make your oat flour by placing three cups in the food processor and process until fine. In a large mixing bowl add the oat powder, cinnamon, and sweetener or sugar of choice, pinch of salt. Add the apple sauce and carrots.
In a sauce pan mix the almond butter, maple syrup and vanilla extract- heat up (or you could just mix it cold) then add the wet to the dry ingredients. The mixture will be a little dry so add a dash of almond milk at a time until it is the consistency you want. Refrigerate for about 15 minutes.
Prepare the topping- we used Daiya cream cheese for ours and added monk fruit sweetener and cinnamon until we got the taste we wanted. We then put it in the freezer and took it to a BBQ with us later in the day and stored it in the fridge until we were ready for dessert! It went down a treat everyone loved it!
Interesting Fact: Monk fruit is derived from dried fruit and so is 150-250 times sweeter that table sugar and has zero calories and carbs and does not raise blood glucose levels so is safe for people with diabetes.
#HAPPY #VEGAN #TWINS