Pineapple and Carrot Shortcakes
- For the Cakes
- 1 cup dried apricots
- 2 cups finely shredded carrots
- 1 1/2 cup minced dried pineapple
- 1 1/2 cup cashews or macadamia nuts, ground into a fine meal
- 1 1/2 cup shredded unsweetened coconut
- 1 tablespoon grated lemon zest
- 2 tablespoons honey
- 1/2 teaspoon grated nutmeg
- 12 slices fresh pineapple
- For the Cashew Cream
- 1/2 cup plus 2 tablespoons cashews
- 2/3 cup water or coconut water
- 1 tablespoon honey or apricot paste
- 1 1/2 teaspoon grated lemon zest
- fine sea salt, Pinch of
To make the Cakes, place apricots in a bowl with warm water and let soak at least 1 hour to soften.
Drain and place in bowl of a food processor.
Process until mixture becomes a paste. Or, use a knife to finely mince apricots.
Place apricot paste in a large bowl with carrots, dried pineapple, ground cashews, coconut, lemon zest, honey and nutmeg.
Gently stir with a fork until mixture is well combined and comes together easily.
Form cake mixture into 12 mini cakes.
Shape using your hands, a ring mold or large round cookie cutter.
Chill at least 2 hours or overnight.
To make the Cashew Cream, place cashews in a bowl and cover with warm water.
Let soak at least 2 hours.
Drain and place soaked cashews in a blender.
Add water, honey, lemon zest and salt and purée until smooth.
To serve, top each cake with a tablespoon of Cashew Cream and garnish with fresh pineapple.
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- For the Cakes
- 1 cup dried apricots
- 2 cups finely shredded carrots
- 1 1/2 cup minced dried pineapple
- 1 1/2 cup cashews or macadamia nuts, ground into a fine meal
- 1 1/2 cup shredded unsweetened coconut
- 1 tablespoon grated lemon zest
- 2 tablespoons honey
- 1/2 teaspoon grated nutmeg
- 12 slices fresh pineapple
- For the Cashew Cream
- 1/2 cup plus 2 tablespoons cashews
- 2/3 cup water or coconut water
- 1 tablespoon honey or apricot paste
- 1 1/2 teaspoon grated lemon zest
- fine sea salt, Pinch of