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This dish is inspired by a traditional Gujarati sweet dish called 'gajar halva.' It is usually made only with carrots, but I felt like adding a little twist with the addition of beetroot gives it this rich color and an earthy fudgy texture. This dish definitely reminds me of my mum every time I make it. When we all turned vegan, she found ways to make everything we loved taste just as good, including halva :)

🍽 S E R V I N G S

8-10 people


prep time: 10 minutes (except the cashews soaked overnight)

cook time: 30 minutes

🥗 I N G R E D I E N T S


3 tbsp vegan butter or coconut oil

3 cups carrot peeled & grated

2 cups raw beetroot washed peeled & grated

1 cup nondairy milk (I used Oatly, as I find it's the creamiest one)

½ cup coconut cream * (see note below)

1 cup coconut sugar

½ tsp saffron

1 tsp cardamom

Cashew Coconut Orange Cream

½ cup coconut cream

½ cup soaked cashews ( soaked overnight or quick soaked in hot water for an hour)

1 tbsp maple syrup

¼ cup milk

½ tsp orange zest

🌿 T H E M A G I C

1. Heat butter in a heavy bottom pan, add carrots & beetroot, stir and place the lid onto a pan, and let it cook at low to medium heat for 10 minutes.

2. Add the non-dairy milk, cardamom, saffron, stir and place the lid back on to cook for another 10 minutes till the milk combines into the mixture and thickens.

3. Add coconut sugar and coconut cream and leave to cook for a further 10 minutes with the lid on, so it can become all thick and fudgy.

4. For the last 5 minutes, take the lid off and let it simmer to remove any excess liquid.

5. Add all the cream ingredients into a high-speed blender and blend till silky smooth.

6. This can be served cold, but I definitely recommend to eat it hot with the cold cream generously drizzled on top with a whole lot of pistachios and chopped almonds!

♡ Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness ❤️

** Note: You can get coconut cream in cans, but if you can't find that for some reason then you can just put a can of coconut milk in the fridge for a couple hours and use the thick part that rises to the top.

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