No Bake Carrot Cheesecake

I’m not a fan of making carrot cake—why? Because every recipe seems to require a mountain of ingredients, and I guess I’m just a bit lazy, haha! So, I set out to create a simpler version that’s healthy, packed with flavor, and includes gut-friendly collagen and gelatin. Plus, it's nut-free and egg-free for those with allergies. And yes, it turned out delicious!

Crust Ingredients:

• 1/3 cup Evo Hemp Hearts
• 1/3 cup sunflower seed flour
• 1 tbsp Evo Hemp Seed Oil

Cake Layer:

• 1 cup finely grated carrots
• 1/2 scoop gelatin
• 1 scoop collagen
• 2 scoops protein powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Optional: 1/4 cup raisins, soaked in hot water for 10 minutes and drained

Cheesecake Layer:

• 1 cup Greek yogurt
• 1 tbsp raw honey
• 1/2 scoop gelatin

Instructions:

1. Combine the crust ingredients and press the mixture into a lined or non-stick pan, cupcake tin, or your preferred mold.

2. In a separate bowl, mix the ingredients for the cake layer and spread it over the crust.

3. Blend the cheesecake layer ingredients in a blender, then pour this mixture over the cake layer. Refrigerate for at least 2 hours or until the cheesecake layer is firm. For an extra treat, you can drizzle melted coconut butter on top once it’s set.

Recipe by Lilsipper