My Forager Story
Forager Cashewmilk Yogurt was once a must have for me when I was suffering from complications from GERD. Not only was it soothing on the sore throat, it was a creamy, dairy-free option that was suitable for my acid reflux. I instantly fell in love with this plant-based yogurt. No added sugars and made with cashews, it was my go-to option for pureed soups, fruit, yogurt parfaits and even smoothies.
—> Check out my Butternut Squash and Spinach Puree´ made with Forager Cashewmilk Yogurt.
Now that I’m recovered and managing my GERD diet, I have a little more freedom with my food options — like this dessert-worthy treat!
Carrot Cake Oat Cookies
I have decided to create this dessert recipe made with my favorite plant-based yogurt, Forager Cashewmilk Yogurt. It’s an organic, plant-based, probiotic product with a short list of ingredients. And I love that it’s made with cashews!
My Carrot Cake Oat Cookies are sweetened naturally with dates, coconut and almond meal — thus NO ADDED SUGARS! And the recipe is definitely plant-based (oats, dates, carrots, raisins, almonds and, of course, the cashew-based Forager Cashewmilk Yogurt). The Forager Cashewmilk Yogurt is an ingredient in both the cookie and the frosting – giving the cookie a moistness and the frosting a creamy appeal.
The Recipe
Carrot Cake Oat Cookies
Ingredients
For the cookie base:
- 1/4 cup coconut flakes dried, unsweetened
- 1/4 cup almond meal
- 10 small pitted dates I used deglet noor
- 2 tablespoons Forager Cashewmilk Yogurt
- 1/8 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 egg
- 3/4 cup raw oats gluten-free
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda
- 3 tablespoons crushed walnuts
- 1/4 cup golden raisins
For the frosting:
- 1/4 cup shredded coconut unsweetened, finely ground
- 8 small pitted dates
- 1 1/2 tablespoons lemon juice
- 1/4 cup Forager Cashewmilk Yogurt
- 1/2 cup shredded carrots
Instructions
- In a small high-speed food processor or high-speed blender, combine coconut, almond meal and dates until dates well ground into mixture.
- Transfer mixture to a bowl.
- Add Forager Cashewmilk Yogurt, sea salt, vanilla, cinnamon and egg.
- Mix in rice flour, oats and baking soda.
- Fold in walnuts and raisins.
- Bake for 10-12 minutes until just golden; let cool.
- Make the frosting.
- In a high-speed blender or food processor combine coconut, dates, lemon juice, coconut oil and Forager cashew-hurt.
- Mix in shredded carrots.
- Spread frosting mixture onto each cookie.
