Description

Recettes-flagCarrot Custard

(SERVES: 2)

INGREDIENTS:

  • 2 Cups cooked carrots
  • 1 ½ tbsp honey
  • 2 tbsp Unsweetened Almond Milk or coconut milk
  • 1 tbsp Almond Butter
  • ½ tsp cinnamon
  • 1/8th tsp cardamom
  • Dash of salt

OPTIONAL :
Top with vanilla sauce:

  • 1 cup soaked cashews
  • 2 tbsp coconut butter
  • 1 tsp vanilla
  • ½ cup light coconut milk
  • ¼ cup honey

Blend all together in high speed blender until smooth.

PREPARATION :

  1. Place all ingredients into high speed blender or food processor.
  2. Blend until smooth and creamy.
  3. Top with chopped pecans and a dash of cinnamon.
  4. Lasts for 5 days in refrigerator.

Gluten Free, Dairy Free, Soy Free.