Vegan Raw Carrot Halwa Fudge

I made these flame coloured soft fudgy bites a little while back.  It is based on a traditional Indian and Pakistani recipe called Gajjar Ka Halwa or Gajrilla, made with condensed milk, full fat milk and ghee, but this one is 100% vegan.

You may also be surprised to note, that it is actually also a raw recipe made with raw carrots, nuts and berries, in this case goji berries and pistachio and almond nuts.   

As someone who has consumed her fair share of traditional carrot halwa (and South Asian sweets), I can hand on heart say that this really did taste like the real thing, rich and packed with loads of flavour.  I was rather pleased with myself.   

I've just sliced the 'halwa' fudge here into bite size pieces, but you can also roll them into bite size balls too.

The recipe is ready to go, but as I was experimenting with my new toy and Optimum 9400 Blender,  I cannot remember the quantity of one of the ingredients, so I will have to rem-make it one more time to know for sure, so I will up-date this post in the next couple of weeks, so please be patient. 

At last here is the recipe 
Vegan Raw Carrot Halwa Fudge
Ingredients
165g-200g gluten free rolled oats
125g soft dates
125g carrots
1 tablespoon cashew butter 
1/2 teaspoon cinnamon
1/4 teaspoon cardamon seeds, ground

25g pistachio nuts, roughly chopped
25g goji berries
50g ground almonds
Method
Put all the ingredeints into a foood processor (except for the pistachio nuts, goji berries and ground almonds).  Blitz and continue to blitz it until it seems to come together like a dough, be very careful not to blitz it too much though as you do not want a puree.  
Scrape out into a bowl and stir in the nuts and berries (not the ground almonds), then transfer contents into a tin lined with cling film and press, then evenly scatter over the ground almonds.  Allow to chill in the fridge for an hour or overnight, before turning out and slicing into bite size pieces.  
Keep refrigerated and consume within the week.