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How this works
Servings: 8
Calories: 130kcal
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
Calories: 130kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Sodium: 90mg | Fiber: 2g | Sugar: 13g
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Comments
I HAD to make this right away!! It looked so amazing and it was!! So creative and delicious! Resembles like a cheesecake or pumpkin pie. Perfect for sweet farmers market carrots! I shared with my grandma and aunt and they were impressed. I took some great pictures! I’ll ost on instagram! Thank you!