Vegan Carrot Cake Parfait

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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

Prep Time1 30

Cook Time10

Total Time40

Course: Afternoon Tea, Dessert, pudding

Cuisine: American, british, French

Servings: people

Calories: 585kcal

Author: Vanessa Sturman

Ingredients

For the biscuit layer

30 g oats (use gluten-free oats if desired) (⅓ cup)
30 g mixed almonds and walnuts (⅓ cup)
15 g coconut palm sugar (1 ¼ tbsp)
¼ tsp salt
10 g milled (blended) linseed / flaxseed (2 tbsp)
1 teaspoon mixed spice
1 teaspoon ground ginger
20 g coconut oil, melted (2 tbsp)
50 g raisins / sultanas (⅓ cup)

For the cream filling (really indulgent option)

225 g Coconut cream (use a tin of coconut cream, or take a tin of full fat coconut milk and put in the fridge for a few hours to separate the cream from the milk, then scoop off the cream leaving the liquid behind for future use) (just under 1 cup)
175 g plain vegan yoghurt (¾ cup)
20 g caster sugar (2 tbsp)
1 teaspoon orange or lemon extract

Alternative cream filling (slightly healthier option)

400 g thick vegan yoghurt (Greek Style) (1 ¾ cups)
20 g caster sugar or a small squeeze of agave (2 tbsp)
1 teaspoon orange or lemon extract

Carrot layer

3 Carrot Veggie Sheets
150 ml boiling water (⅔ cup)
Olive oil, for frying (small amount or just a few sprays)

Instructions

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)

Notes

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.

Nutrition