- Heat the coconut oil in a large pan, and add the grated carrots and fry for 5 minutes on medium heat.
- The carrots will be somewhat softer at this point. Follow with the nuts, raisins, cardamom, oat milk and erythritol. Give it a good stir and bring it to a boil.
- Reduce the heat to low, cover and cook for at least 45 minutes. Don't forget to stir several times during this time to make sure the mixture does not stick to the bottom of the pan.
- Stir in the coconut flour, and continue cooking the carrot halva for 15-20 minutes. Once done, give it a good stir, and finish with slivered almonds - if you fancy even more crunch.
Find Shahzadi's original recipe here.