Ingredients
Scale
- 2 cups roasted purple dragon carrots
- 1 cup roasted black mission figs, stems removed
- 1 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- ¼ tsp ground cardamom
- 1 tbsp maple syrup (optional, for extra sweetness)
- Fresh pomegranate arils, for garnish
- Edible gold dust, for finishing
- 1 mint leaf, for garnish
Instructions
- Roast carrots and figs at 400°F (200°C) for 25–30 minutes until tender and caramelized.
- Cool slightly, then blend with coconut milk, lime juice, vanilla, cardamom, and maple syrup until smooth.
- Chill mixture for at least 2 hours in the refrigerator.
- Serve cold in obsidian or matte black bowls.
- Garnish with pomegranate arils, a light dusting of edible gold, and a mint leaf.
Notes
- For a dairy-free version, ensure coconut milk is unsweetened and full-fat.
- Adjust sweetness with more or less maple syrup depending on fig ripeness.
- Use a high-speed blender for ultra-smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Blending and churning
- Cuisine: Cinematic Fusion
- Diet: Vegan, Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 128 Kcal
- Sugar: 18g
- Sodium: 22mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
