Carrot Cake Pudding {Raw, Vegan, Gluten-Free}
Quick, easy, and delicious raw vegan carrot cake pudding with hints of pineapple and nuts—perfect for satisfying your sweet tooth without baking.
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Cooking tools:
- Blender
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Glass
- Mixing bowl
- Refrigerator
Ingredients
- 2 cups strained fresh carrot juice
- 1 cup chopped fresh pineapple
- 1 cup raw unsalted cashews, soaked
- 2 tablespoons pure maple syrup
- 2 tablespoons raw walnuts, plus more to taste
- 2 teaspoons natural vanilla extract
- 2 teaspoons cinnamon, plus more to taste
- 1 teaspoon finely grated lemon zest, plus more to taste
- 1 teaspoon ground nutmeg, plus more to taste
- Pinch of Celtic sea salt
- 2 medium avocados, pitted and peeled
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