This Vegan Carrot Halva is based on a popular Indian dessert called gajar ka halwa. This Vegan Carrot Halva resembles a sweet rice pudding or rice porridge but it is made with carrots instead of rice. For this carrot porridge, grated carrots are cooked very slowly, until you get a mushy, porridge-like consistency. Carrot halva is traditionally made with milk, ghee and cream. For my Vegan Carrot Halva I have used coconut rice milk and coconut oil instead of dairy. I love cooking my porridges in coconut rice milk as it adds a lovely sweetness. I love the sweetness of the slow cooked carrots combined with the nutty almond flour, caramelly coconut sugar, the succulent raisins and a just a little hint of coconut. It tastes quite similar to a good carrot cake and tastes absolutely amazing served warm with a generous scoop of ice-cream and some roasted almonds and coconut flakes on top.
- 500 gr carrots, finely grated
- 7,5 dl coconut rice milk
- 1/2 cup of coconut palm sugar
- 1 cup almond flour
- 6 green cardamom pods, seeds crushed
- 1/2 cup raisins
- 2 tbsp coconut oil
- 1/4 cup roasted slivered almonds
- 1/4 cup roasted coconut flakes
- Ice cream to serve (optional)
- Add coconut rice milk and grated carrots to a large saucepan. Bring up to a boil, lower heat and allow to simmer for 2 hours or until the coconut rice milk has evaporated and the carrots have a porridge-like consistency, stirring every once in a while,
- Add the coconut palm sugar and simmer for 20 minutes, stirring frequently and making sure it doesn’t burn.
- Add the almond flour, coconut oil, raisins and cardamom and allow to cook for 5 more minutes. The carrot porridge should be quite thick.
- Serve warm with roasted almonds and coconut flakes. You can also add a scoop of coconut ice cream or yoghurt if you like.