Carrot Bundles with Cashew Maple Spread

Carrot Bundles with Cashew Maple Spread has a rich and creamy layer inside. Tiny little strips of carrots finish off this puff pastry treat.

Every week I want to make an appetizer for the blog. You might start to think my little abode is party central so I tone myself down and pull in the reigns. It has been over a month since I posted my Spicy Tortilla Rollups so now it must be party time. Bring on the fingerfood!

Also there is a new vegan butter that I would like you to try. It is MELT® Organics Rich and Creamy and it tastes as good as it sounds. Check out the recipe.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 50 Bundles

Serving Size: 2 to 4 Bundles

Ingredients

1 package vegan puff pastry

2 carrots

1/2 cup cashews, then soak overnight

1/4 cup water for the recipe

1 tablespoon maple syrup

1/4 cup vegan butter, I used MELT Organics

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Directions

Line a baking sheet with parchment paper.

Take out 1 sheet of your puff pastry and set on the counter to defrost for about 40 minutes. Put the other puff pastry back in the refrigerator unless you want to double this recipe.

Peel the carrots and cut in 2" lengths. Using a Japanese mandoline cut into small strips. You can do this by hand. The strips won't be as small but they will taste just as good.

Drain your pre-soaked cashews and put in a food processor.

Add the maple syrup, vegan butter, salt and pepper.

Turn on your food processor and run about a minute. Scrap down the sides and continue doing this every 30 seconds. It takes about 10 minutes to get to a smooth consistency. Set aside.

Lay out your puff pastry sheet on a lightly floured surface. Roll out just a bit to about a 10" x 10" square.

Spread the cashew maple spread evenly over the whole surface.

Using a ruler and a sharp knife cut a strip every inch so that you have 10 long strips. It will not be extremely visible because of the spread but it will be good enough.

Now cut in the opposite direction every 2". You will now have 50 small strips that measure 1" x 2".

pick up one strip and lay back on the counter. Center a small bunch of carrots with the tip sticking out on each end. Roll up and place on the parchment lined baking sheet. Do this with half the batch.

Bake at 400° for 13 minutes.

Take out of the oven and let the bundles cool on a wire rack.

Continue in the same manner with the other half of the ingredients using th same parchment line baking sheet.

There needs to be no dipping but if you are the type of person that needs that extra condiment then, by all means, set out a little bowl of melted MELT Organics. Tap an edge of your bundle into the rich and creamy golden liquid and pop it in your mouth.

I have seen MELT Organics in grocery stores that specialize in healthier products. Of major importance to me is that there are no artificial ingredients and there never will be. It is made from good fats like Virgin Coconut and Flax Sees oils and is certified Non GMO. Win/win. I use it in everything now because it bakes, sizzles, drizzles and melts perfectly with no trans-fats and it is gluten free. If you would like to read a little bit more about MELT and see their other varieties go to their Landing Page and check out their Store Locator.

I have to throw this in too. I think this is very cool. Melt Organic in not a giant faceless corporation but was founded but a woman who wanted to meet her own health requirements and also satisfy her taste buds. Thank goodness for her!

MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.

This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.

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