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PEARL + CARROT CAKE PARFAITS WITH ALMOND CASHEW PEARL CREAM

CONTRIBUTORS


Contributor: Kelly Mason

Ingredients

Almond cashew filling 

 

1/2 cup smooth almond butter 

1/2 cup cashews (soaked)

1/4 cup almond milk + more for consistency

3 tbsp maple syrup 

1 tbsp pearl powder 

1/2 tsp vanilla paste 

  

Carrot cake crumb 

 

1 medium carrot - grated 

1/2 cup walnuts

1/4 cup coconut flour 

1/4 cup dates (soaked) 

1 tbsp maple syrup 

1 tbsp coconut oil 

1 tbsp pearl powder 

1 tsp cinnamon powder 

1/2 tsp ginger powder 

Pinch nutmeg 

 

 

 Method

For the carrot cake crumb, pulse all ingredients together and place aside. 

For the almond cashew cream, blend all ingredients until smooth

Build your parfaits and place into the fridge for 2-4 hours before serving

Kelly Mason

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine. 

“MY SERVICE OF PLANT BASED CUISINE IS MY LIFE'S WORK. IT IS MY KARMA.”  Kelly Mason

 

@sunpotion