Three Trees founder Jenny Eu offers two recipes using different varieties of her crowd-pleasing almondmilk. 

Carrot “Cake” with Creamy Citrus Frosting

For Frosting:
1 1/4 cups raw cashews, soaked for 4 hours
1/2 cup Three Trees Unsweetened Original Almondmilk
1/3 cup honey
1/4 cup fresh lemon juice
1/2 tablespoon vanilla extract
Pinch of sea salt
1/2 cup virgin unrefined coconut oil (melted)
Zest of 1/2 orange

For Cake:
1 cup pitted dates
2 cups almond flour
1/4 cup virgin unrefined coconut oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of sea salt
Zest of 1/2 orange
1 cup finely grated carrots

Drain the soaked cashews and combine in a blender (ideally a powerful one like a Vitamix) along with the Three Trees Almondmilk, honey, lemon juice, vanilla, and salt. Blend on high until you have a smooth consistency. Slowly drizzle in the coconut oil. When you get a homogenous mixture, pour frosting into a bowl and fold the orange zest into it. Cover the frosting and place in refrigerator to firm up (can be left overnight).

Chop dates into a paste (if you like your carrot cake “chunky,” then dates can be more coarsely chopped). In a bowl, combine the date paste, almond flour, coconut oil, spices, salt, orange zest, and grated carrots. Mix well with your hands. Line a square pan with parchment paper (or coat the pan with melted coconut oil). Press the cake mixture evenly into the pan. Cover and place in fridge.

When you’re ready to serve the cake, spread the citrus frosting on top and garnish with chopped walnuts, more orange zest, raisins etc. Slice into squares and serve.

Three Trees Bourbon Chai Spice

7 parts Three Trees Chai Spice Almondmilk
1 part bourbon
Big block(s) of ice

Mix or shake well and enjoy.