We partnered with the incredible Cat Dean from Little Vegan Eats who made this adorable carrot patch puddings. The perfect treat to make with the little ones this Easter long weekend.
What you'll need
For the Strawberry “Carrots”:
6 Strawberries
1 tsp of turmeric powder
1/4 tsp of beetroot powder (optional)
100g of white vegan chocolate
For the Mousse:
1 medium banana
2 Tbsp of cacao powder
1/2 an avocado
1 Tbsp of maple syrup (optional)
2 Tbsp of plant milk of choice (we used coconut)
For the Choc Dirt:
1 Tbsp of vegan butter or coconut oil
1/3 cup/35g of almond flour
2 Tbsp of cacao powder
2 Tbsp of coconut sugar
How to
- To make the “carrots”: break up the bar of white chocolate into a small glass dish and sit in a pot or larger dish with hot water until the chocolate melts, then stir through the turmeric and beetroot powder. Slice the strawberries into quarters, keeping a little leaf on each top to look like a carrot top, then dip in the chocolate and place on a baking sheet and in the fridge to set. Once set (5-10 minutes) drizzle a tiny bit more of the leftover chocolate on the carrots to give some texture (use up any leftover chocolate for snacks).
- For the mousse: add all of the mousse ingredients to a large jar and use an immersion blender to create a mousse like texture. Then spoon the mixture into small jars and place in the fridge until cold (~20 mins).
- Preheat the oven to 180c/350f, and add all of the choc dirt directly onto a baking sheet and use your fingers to combine all of the ingredients, the crumble into smaller pieces and bake for 6-8 minutes.
- Once all the elements are cool, assemble to choc dirt by crumbling to a dirt like texture, then press the carrots into the mousse and enjoy!
- Leftovers stay fresh in the fridge for 2-3 days (choc covered strawberries seem to last only up to one day).
The Seed & Sprout baking essentials you need:
- Wood fibre chopping boards
- Measuring cup & spoon sets
- Silicone baking mat
- Glass Food Containers: I used the medium round for melting the chocolate, the Glass Pantry Jars 1000ml to make the mousse and the glass dip bowls for the puddings.
To check out more head to Cat Dean from Little Vegan Eats IG page for all of her yummy recipes and desserts!
