SMOKED CARROTS WITH COFFEE MOLE DIRT

Steps:

• For the coffee mole dirt: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
• Combine the sugar, almond flour, melted butter, all-purpose flour, cocoa powder, instant coffee, smoked paprika, ancho powder, cumin and salt in a bowl. Pour evenly onto the lined baking sheet and bake until evenly browned and crunchy, 15 to 20 minutes.
• For the carrots: Preheat a pellet grill according to the manufacturer's instructions to 325 degrees F.
• Bring a large pot of salted water to a boil.
• Add the whole carrots to the boiling water and blanch until they are cooked but still have some crunch, about 5 minutes. Remove to a plate. Toss the carrots with 2 tablespoons olive oil and some salt and pepper and put on the grill. Grill until just starting to brown, about 10 minutes.
• Put the carrots back on a plate, then drizzle with more oil and half of the lime zest and juice and sprinkle with the smoked sea salt.
• Mix together the sour cream and remaining lime zest in a bowl. Slather the crema on a serving platter and top with the carrots. Top the carrots with the "dirt" and serve. (Reserve any remaining dirt for another use in a container with a tight-fitting lid.)