Indulgent-tasting Vegan Carrot Cake Parfait. Perfect for summer and dinner parties, or just for a treat! Made using carrot veggie sheets as lart of the delicious layers, with crispy shards on the top for decoration
Course: Afternoon Tea, Dessert, pudding
Cuisine: American, british, French
Author: Vanessa Sturman
For the biscuit layer
30goats(use gluten-free oats if desired)(⅓ cup)
Olive oil, for frying(small amount or just a few sprays)
Soak 2 veggie sheets in the boiling water and stir until dissolved. Refrigerate until set; it will set like jelly (about an hour). When ready to use, gently scrape with a fork to make little jelly crystals.
Make the biscuit layer by blending together the oats, almonds, walnuts, coconut palm sugar, salt, ginger and mixed spice. Transfer to a bowl, then add the melted coconut oil and mix well.
Spread the biscuit mixture on a baking sheet. Bake for 6 minutes at 180°C. Careful it doesn’t burn. Once cool, transfer to a bowl and mix in the raisins / sultanas.
Make the cream filling (choose which option you want) by mixing the coconut cream, vegan yoghurt, caster sugar and orange extract in a bowl. Or simply mix the Greek yoghurt with the sugar and extract for the healthier version.
Cut the final veggie sheet into quarters (4 squares), to make it easier to handle. Fry the pieces on a lightly oiled griddle or frying pan. Flipping over with tongs or fish slices.
Layer your parfait in a few clear glass tumblers or one bigger glass dish. The layers are as follows:👩🏽🍳Biscuit👩🏽🍳Veggie sheet (jelly style)👩🏽🍳Cream filling
To finish: sprinkle a little of the biscuit base on top, add a few lumps of jelly and add the fried veggie sheet in shards to decorate. (Best to add the fried veggie sheet just before serving so they don’t get soggy)
The calories calculated for the nutrition facts for this recipe uses the more indulgent cream filling. The calories and fat content is less if you use the healthier alternative.