Recipe // Pecan Milk PLUS (mostly) Raw Carrot Cheesecake Bars

I’m really excited about this one guys.

First and foremost, I would like to introduce you to my newest partnership with Ellie’s Best nut milk bags. I’m also really excited to see how many times I can say “nut milk bag” in this post. I love it.

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Previously, I had been using a re-usable produce bag to make nut milk which was… messy. The mesh isn’t as fine or sturdy which made clean up kind of rough. I was always dealing with leftover bits of nut pulp when I was buying carrots and no one wants that.

And speaking of carrots, I’m including a bonus recipe that is probably the real reason most of you are here. I don’t blame you.

I love coming up with ways to use the leftover pulp from making nut milk, so I try to include as many of those recipes as possible. No one likes waste! Especially not when you can make something so delicious!

First things first though: the pecan milk. It’s a close tie for my favorite nut milk ever, rivaled only by my coconut macadamia nut milk. They’re both just so creamy, frothy, and naturally sweet. Maybe all homemade nut milk is the best ever?

What you will need for the milk:

  • 2 cups pecans
  • 4 cups filtered water
  • 1 tbsp maple syrup
  • Dash of pink salt
  • Ellie’s Best nut milk bag
  • A large bowl
  • A blender

You’ll need to soak the pecans for two hours beforehand. When they are done soaking, strain the water they had soaked in and add the clean, filtered water. Blend on high for at least two minutes.

Here’s the fun part: place your nut milk bag inside of your large bowl so there is a large opening at the top of the bag. Pour your milk into the bag, then lift the bag out of the bowl and squeeze like there’s no tomorrow! Get every last drop of delicious pecan milk!

Set the pulp aside, and add the milk back to the blender with the maple syrup and salt. Pulse for a few seconds to mix in the flavors.

Store in a glass jar in the fridge for up to 5 days (because there are no gums, it will separate so give it a shake before using)

Now that you have your pecan milk and a ubiquitous bag of leftover pulp, you might be wondering… what now?

Oh do I have the answer for you….

Carrot Cheesecake Bars!!!!

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I say they are mostly raw because they have gelatin in them, which is not raw. But they are dairy free and paleo friendly!! That means NO refined sugar!

For the bars you will need…

For the crust:

  • 1 cup pecans
  • 1 cup cashews
  • 6 dates

For the filling:

  • 2 cups shredded carrot, plus one extra cup to add in later
  • ALL of the pecan pulp (which was about 2 cups)
  • 1 cup of the aforementioned pecan milk
  • 3 scoops Vital Proteins gelatin
  • 3 dates
  • 1 tsp pure vanilla extract

Directions:

  • Blend the ingredients for the crust together in a food processor, then press it into a 8×8 dish (mine was not 8×8, but I figured the size of container I used is not something everyone has, and the volume is the same) spread it across the bottom evenly and press down to make an even crust.
  • Blend together the ingredients for the filling until it is fluffy, almost smoothie like (but it’ll probably be thicker). I am terrible at describing things.
  • Pour the filling into a bowl and stir in the additional cup of shredded carrots.
  • Spread the filling evenly over the crust and place in the fridge for an hour (or freezer for 15 minutes) to let it “set”
  • Cut into bars, store in the fridge, and don’t eat them all at once!

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Does anyone else have a grandma that makes carrot cake? Mine does. I think it’s an old family recipe and it’s more like eating a salad than a cake but you can just taste the love that goes into it. She shreds the carrots herself and everything. Of course, we have a divided family when it comes to carrot cake… fortunately the side that loves it outweighs the haters.

What is your favorite kind of cake?

 

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