Wellbeing with Nutrition
Nurturing the Mind and Body

This is a variation of a traditional Indian desert where cow’s milk has been replaced with a non dairy milk like homemade coconut, almond or oat milk. Traditional carrot halva is sweetened with sugar bit this recipe is sweetened using pureed pre-soaked dried fruit.


3 cups grated carrots
3-5 cups of non dairy milk (almond, coconut, oat etc) or enough milk to cover completely carrots
½ tsp Cardamom seed
1 Cinnamon bark
1 tsp Vanilla Extract
1 tbsp Virgin Coconut oil or clarified butter
1-2 cups Date puree made from soaked pureed dates (may be ommitted or reduced if required)
½ cup Soaked chopped nuts or seeds and raisins


  1. Place grated carrots into a heavy bottomed pan & cover with milk
  2. Add flavourings (cardamom, cinnamon bark)
  3. Bring to boil and then turn heat to low
  4. Cook carrot mixture until milk has reduced and you are left with dry cooked carrot mixture.
  5. Remove cinnamon from the cooked carrot mixture.
  6. Add enough date puree to sweeten the halva & continue to cook until mixture has a fairly dry consistency
  7. Add some coconut oil and gently cook until carrot mixture darkens
  8. Add vanilla extract to the mixture.
  9. Add chopped nuts and raisins


  • Date puree may be omitted or replaced with a puree made from soaked dried prunes, apricot or fig puree or add a little honey.
  • Grated fresh coconut may be added as a topping