I had a really wild notion this morning. I was thinking over my meals for the day and was feeling very sad for myself that pudding wasn’t on the menu. Eating cakes and brownies and all sorts of treats nearly every day (because baking is fun!) is not so great, even when it’s relatively healthy. It’s still dessert, which isn’t a bad thing, it’s just not a nutritional necessity. I decided to make something that incorporated a number of necessities and still spoil myself…and probably only myself, since Man-thing’s reaction made it clear that this experiment bordered on the insane.
He’s a sugar monster, and I am a carrot monster. Ergo, carrot split! As much as I like the occasional banana, it feels like a bit of a waste to eat one outside of emergency hunger pangs (such as occurred this morning), or in smoothies and brownies. Carrots, however, are a different story. They may turn me slightly orange for a few hours after consumption (much to the horror of family), but they are so utterly versatile and delicious, that there cannot be any doubt that they can easily present themselves at any meal of the day without shame. For this dessert I wanted to use ingredients that were on hand – not have to make ice-cream or buy strange ingredients. Result? Success! Glee? Endless!
Minty carrot split (serves one brave soul)
Prep time: 1/2 an hour, depending on carrot method (see the how-to)
- 1 medium carrot
- 2 TBSP puffed brown rice cereal (for funsies)
- 1 TBSP ground flax seeds
- 1/2 cup non-dairy milk
- 1 thumb-knuckle sized carob chunk
- 1 TBSP almond nut butter
- 6 almonds, crushed
- 4 or so drops peppermint liquid stevia
- 1/2 TBSP agave (or to taste)
- cayenne pepper
- dry mint sprinkles
- optional: 1/2 tsp each of maca and spirulina)
- optional toppings: carob nibs, raisins, chocolate drizzle
- Mix your ground flax with 3 TBSP non-dairy milk in a microwave-friendly cup and place it in the fridge for a few minutes to thicken.
- Heat the rest of the milk and a carob chunk in the microwave for approximately 1 minute, or until melted.
- Remove the flax mixture from the fridge and stir in the rest of the non-dairy milk, melted carob, peppermint drops and cayenne until combined. Set aside.
- Prep your carrot by slicing it and getting your steamer ready. If you don’t have a steamer you can always boil or, if you had the oven on, bake your carrot (BAKED IS AWESOME).
- Steam your carrot til soft (can slice and poke at it with a knife). I let mine go wild for 6 minutes
- Place your carrot in the fridge for 10 or so minutes.
- Once your carrot has cooled, place it on a plate and sprinkle your puffed brown rice on top.
- Heat your your minty milk mixture for another minute at most, then pour it all over!
- Measure and drizzle your agave syrup over the carrots.
- Drizzle your almond butter and sprinkle the crushed nuts on top of the minty-ness.
- Splash some mint and cinnamon on top.
Seriously, I had so much fun! It may seem ridiculous or weird, but I loved this dessert so much :D. In fact, I’m going to try making a carrot-layered sponge cake with this sauce on top, because it’s easy, awesome, and minty-wild!
If you have time you can mix your minty sauce with the almond nut butter and transfer it to the freezer for two or three hours to create a faux-ice-cream of doom, which work be stunning atop a baked carrot. In fact, tomorrow, when the oven is on, you can bet I’m making that. 😀 If you want a creamier, thicker ice-cream just add 2 TBSP of cashew cream to the minty mix and set it all in the freezer.