Name: Carrot Honey Ice-Box Pie
Ingredients: 2 cups carrots, rough large dice; 2 tablespoons coconut oil, melted; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 1 teaspoon salt; 6 ounces egg substitute, like Egg Beaters; ⅛ cup honey; 1 cup silken tofu; ½ teaspoon vanilla extract; ½ cup coconut milk; ¾ cup rehydrated dates; ½ cup pecans, toasted; 1/3 cup sweetened coconut flakes; 1 teaspoon salt

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How this works

Carrot Honey Ice-Box Pie

This flavorful pie incorporates vegetables of the season to fill your tummy and tantalize your taste buds.

Course: Dessert

Keyword: carrot, coconut milk, fermented vegetables, johnson and wales, johnson and wales university, pie, vegetarian

Servings:

Calories: 130kcal

Author: Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Raya III and Nobuko Simoneaux of Johnson & Wales University

Ingredients

Filling:

2 cups carrots, rough large dice
2 tablespoons coconut oil, melted
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
6 ounces egg substitute, like Egg Beaters
⅛ cup honey
1 cup silken tofu
½ teaspoon vanilla extract
½ cup coconut milk

Crust:

¾ cup rehydrated dates
½ cup pecans, toasted
1/3 cup sweetened coconut flakes
1 teaspoon salt

Instructions

Preheat oven to 400°. Toss carrots in coconut oil, cinnamon, nutmeg and salt. Spread on a sheet pan, and roast 20–30 minutes. Allow to cool.
In a food processor, grind together all ingredients for crust. Press into bottom of a 10-inch springform pan.
Once carrots are cooled, combine all filling ingredients in a blender or food processor until smooth.
Add filling to crust; bake until firm, 20–30 minutes.
Remove, and chill at least 1 hour before serving.

Nutrition

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