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–+ servings

Carrot Halwa Trifle (Vegan, Gluten and Soy-Free)

Carrot Halwa Trifle is a modern take on a traditional Indian dessert. Make this easy, vegan, gluten and soy-free carrot halwa trifle ahead of time to impress your friends and family. 

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Allergens: Nuts
  • Servings: 4

Ingredients

Carrot Halwa

  • 2 teaspoons safflower oil
  • 3 tablespoons

    raw cashews (chopped)
  • 2 tablespoons raisins
  • 2 tablespoons pistachios (chopped)
  • 21/2 cups carrots (grated)
  • 1/4 cup coarsely ground cashews
  • 11/4 cup cashew milk*
  • 1/4 cup coconut sugar
  • 3 tablespoons vegan butter
  • pinch of salt
  • 1 teaspoon

    ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cardamom powder
  • 2 strands saffron

Coconut Whipped Cream

  • 1 cup vegan cream cheese
  • 1 cup powdered sugar
  • 1 vanilla bean (split and seeds scraped)
  • 1 cup

    coconut cream
  • 1 teaspoon guar gum

Garnish

  • 1 cup ground pistachios

Instructions

Carrot Halwa

  1. Heat the oil in a large skillet over medium heat. Add the cashews and cook until lightly golden, about 2 minutes. Add the raisins and pistachios and cook until the raisins swell up about 1 to 2 minutes.

  2. Add the grated carrots to the skillet and cook them for 15 minutes, stirring occasionally. Add the ground cashews and cashew milk and mix well. Reduce the heat to low-medium and cook for 15-20 minutes.

  3. Add coconut sugar, vegan butter, salt, cinnamon, nutmeg, cardamom, and saffron, mixing well. Cook for another 20 to 30 minutes, stirring occasionally until all of the cashew milk has almost been absorbed. 

  4. Serve warm or chilled.

    *Soak 1 cup raw cashews in hot water for 15 minutes (cashews can be soaked in room temperature water for two hours or overnight as well - whatever works for your schedule). Drain and rinse. Add cashews to the blender with 3 cups of water. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Store in a lidded container for up to three days.

Coconut Whipped Cream

  1. In a large bowl, mix vegan cream cheese, powdered sugar, and vanilla with a handheld mixer until creamy. Set aside.

  2. In another large bowl, whip coconut cream and gum until stiff, then carefully fold in vegan cream cheese.

  3. Chill for at least 30 minutes before using, as it will firm up a bit.

Trifle

  1. Prepare 4 tall glasses- add a few scoops of the vegan carrot halwa mixture and press it down a little, top with ground pistachios and with coconut frosting. Repeat until the glasses are full.

    The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.

BON APPÉTIT!