Sometimes things aren’t what they seem at all… You think you’re getting cake here with this pretty pic above, but nope. Guess again. Truth is, your guess is as good as mine! I have no idea how to qualify or label this dessert at all. These kind of things happen when you’re an experimental baker, and usually this kind of experiment gets buried away and I move along to other things that are easier to describe… But I couldn’t bring myself to bury this one. It was too darn delicious. Besides, sometimes you gotta stop trying to shove square pegs into round holes and just step outside the mold altogether; get adventurous…
So here I am presenting you “it” in all its glory! ? The best way I could describe this is something like a candy carrot popsicle slice, and I’m ready to stand by it despite the atypical nature of this little treat.
When I made it I actually just had extra steamed carrots I wanted to put to good use. I over-steamed them, and let’s face it, nobody wants to eat mushy carrots! Of course I could have made a spread, dip, or hummus with them, but my mind went straight for sweeter ideas (surprise, surprise…).
I toyed with the idea of popsicles, but as you already know… I currently don’t posses any molds. So I decided to turn them into slices — like a wholesome grab-and-go bite sized snack. I’m actually kind of glad I went that route because the crunchy addition of the crust and toppings turned out to be pretty darn perfect for this.
I also love that it’s filled with veggies and probiotics (from the yogurt), yet tastes like candy. The closest thing I can relate it to in flavor is this Indian orange spirally candy stuff you can find in buffets sometimes.. (though maybe it’s just a mental association between that candy and the bright orange hue of these candy-like popsicle slices — don’t hold me to it. It’s been many, many years since I had the Indian treat). And if you have no idea what I’m talking about with that, then just imagine a sweet, maple-y, perfectly chilled popsicle-like treat.
And of course if you’re not feeling like making it in a springform or with the crust, you could always just use the filling in a popsicle mold and call it a day. But aren’t pretty desserts so much nicer to have…? ?
P.S. I used some yogurt to create those swirls on top as a totally optional decoration. If you want to learn more, there’s a video tutorial in Unconventional Treats that shows how to do all kinds of swirls, since it’s hard to explain that in writing even though it’s super simple and makes things look fancy…
P.P.S. I made this into two 4″ rounds (which I then cut into 6 pieces each) because I had those carrots to use up. So if you’re only making one, use half the recipe, or just use a slightly larger tupperware container (lined with parchment paper).
- 1 cup toasted pumpkin seeds (or can use tigernuts, sunflower seeds and if not nut-free, use pecans, cashews, almonds, etc.)
- 2 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1½ cups steamed carrots (cooled off to room temp).
- ½ cup non dairy yogurt of your choice (I used an agave sweetened coconut yogurt)
- 4 tbsp maple syrup
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- a bit more coconut yogurt for swirls, some pumpkin seeds, cacao nibs or chocolate shavings
- Process all crust ingredients into a finely crumbly sticky mixture. Transfer into two 4" springform pans (or a dish of a similar size lined with parchment paper) and press down into a flat crust. Place in the freezer while working on next step.
- Blend all filling ingredients into a smooth mixture in a high speed blender. Pour over the crust, divided evenly between the two pans. Optional: decorate with a swirl (I used this pen tool to make mine, though a small piping bag would work great too), and any desired toppings.
- Freeze for 5-6 hours or overnight to set, thaw out slightly to slice and enjoy! (Store leftovers frozen).