Double Carrot Cake Stump
4 Santa Maria Veggie Tortillas, carrot
250 g cream cheese
1 large carrot, grated
50 g icing sugar
1 tbsp gingerbread spice mix (blend of cinnamon, ginger, cloves and cardamom)
1 orange zest and juice
200 g chocolate, white and dark to melt
How to prepare
Mix all ingredients except tortillas and chocolate.
Put each tortilla on a piece of plastic film.
Spread filling on the tortillas.
Then roll them and wrap them with plastic. Twist the plastic edges tightly.
Put the rolls in the fridge for at least 30 min. This makes them easier to cut.
Cut each roll into 5–6 stumps and place them standing up on a plate.
Melt chocolate in a double boiler.
Dip the tops of the stumps in chocolate or drizzle the chocolate with a fork or a spoon.
Store cold until serving.
Tip! Garnish with edible flowers or orange zest strips.