Everyday I like to sit back and reflect on my personal and business life. What makes it easier to enjoy these moments are having meals and desserts already made for the week. About a week ago I made Vegan Carrot Sweet Potato Pies and guess what I made so much of the mix that it was just too much to pour in my pie crusts. I knew I was not going to waste the mix by trashing it. No way, that was going to happen. So I stored it in the fridge for later use. The day came when I wanted more sweet potato and carrots. I did not have to cook it because it was delicious just being naturally fresh/raw. Let me tell you about this divine dessert I call Carrot Sweet Potato Crunch. First I have to tell you how to make the pie because that is how it all came about. Just remember the crunch is not cooked it is left over from the mixture.
The recipe for the Vegan Carrot Sweet Potato Pie is very simple. You will need three sweet potatoes and three carrots. A pair of threes. Peel the six which are Sweet potatoes and carrots.
Boil them together in one pot until they become soft. They are ready to prepare for the mix so pour the water out and mash the six until they are combined into a smooth texture.
1/2 cup of vegan butter softened
2 cans of cream of coconut
1/2 cup Almond Milk
2 tablespoon vegan eggs (Follow Your Heart Brand) mix the egg mixture before placing it into the combined ingredients.
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Add butter and mix well with a blender. Combine the Coconut Cream, milk, eggs, nutmeg, cinnamon and vanilla. Mix with the blender until the all the ingredients are smooth.
Now it is time to pour in your pie crust. Be careful not to overfill.
Bake at 350 degrees F for 60 minutes or until it raise like a soufflé. Take it out to cool and place in the fridge to firm. After firm take it out and cut a slice to eat. Here’s my slice of pie!
There was mix left over from the overflow. I stored it in a plastic container in the fridge. The pies were gone in two days. Three days later I dipped some of the carrot sweet potato mixture into a bowl and add granola crunch on top. You are probably wondering did I cook the mixture. No, I did not. It was good cold. You can warm it in the microwave if you prefer warm over cold. I ate it cold. The end results are at the very top.
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Shawonnica S. Hightower