The day before, peel carrots and then boil for 8 minutes. While carrots are boiling, add all of your sauce ingredients into a bowl and whisk together. Pour sauce into a re-sealable plastic bag & add your carrots after they’ve boiled & cooled. Store in the refrigerator to marinate overnight.

The day before you’ll also want to prep your cashews for the cashew cream sauce. To do this, add cashews into a bowl and cover with water. Add on a lid and place in the refrigerator overnight.

You can make your chili also the day before or day of.

To make your chili, add one tablespoon of coconut oil to a soup pot over medium heat and then add diced onion and cook for 4 - 6 minutes until the onion starts to brown. Add the remainder of the chili ingredients into the pot and stir together. Place on the lid and let simmer for 30 - 45 minutes stirring occasionally.

While your chili cooks, drain and rinse the soaked cashews, then add to a blender, add one cup of water, fresh squeezed lime juice and sea salt; blend on high until smooth and creamy.

To finish your carrot dogs, add a teaspoon of coconut oil to a stovetop pan over medium to low heat and add the carrots & remaining sauce, simmer the carrots, turning occasionally until they are hot.

Assemble & enjoy!