This creamy and vegan carrot cheesecake tastes too good but is secretly dairy, gluten and refined sugar free and healthy!
Bottom Layer Ingredients:
  • 1½ cups carrots, grated
  • 1 cup roasted unsalted nuts (walnuts, hazelnuts, almonds)
  • 1 cup dates, pitted
  • ½ cup shredded coconut
  • ⅓ cup oats
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 tsp ground flaxseeds (optional)
    Frosting Ingredients:
  • 1 cup cashews (soaked in water for 2 hours(
  • ½ cup coconut cream (You can find it in the canning section of store)
  • 1 Tbsp lemon juice
  • 2 Tbsp unrefined sugar (optional)
  • Crushed pistachios cinnamon topping
  • Soak cashews in water for at least 2 hours.
  • Place all the batter ingredients in a high-speed blender until combined.
  • Line a medium sized baking tray and place the dough inside. Press the dough down. Place in the freezer while you make the frosting.
  • Mix all the ingredients for the frosting and blend them up in your high-speed blender. (shouldn't be too liquid)
  • Pour and spread it over the hardened dough.
  • Top with crushed pistachios and cinnamon, and place in the freezer, if you want it to harden up a bit.
  • Cut into small rectangle or square pieces. Serve.
  • Ola Anan
    A vegan Palestinian blogger based in Abu Dhabi. Interested in healthy choices. Following the Plant-based diet since Jan 2016.