Vegan carrot cheesecake
4 medium carrots
300 gm coconut milk
50 gm coconut creme
8 medjool dates
2 handful roasted hazelnuts
Dice the carrots and steam cook them so that they can keep their flavour.
Put the dates and the hazelnuts into the food processor. Mix well. Place a baking sheet to a 16 cm bake pan. Spread the mixture and press down evenly.
Wash and dry the food processor. Put the coconut milk, coconut creme and the cooked carrots into the food processor. Mix well until they form a smooth consistency. Spread the mixture on to the date and hazelnut evenly. Tap the bake pan gently but firmly on the countertop to let the air bubbles escape.
Wash and dry the food processor. Put the last carrot in to the food processor and mix just for a few seconds. Decorate the cheesecake with carrot crumbs. Chill in the fridge for about an hour.