A raw version of an old classic. A delicious carrot cake base with a creamy cashew icing layer - a perfect summertime snack!
Carrot Base
2 large carrots, peeled and grated
1/4 cup sunflower kernels
1/4 cup pepitas
1/2 cup walnuts
1/4 cup sultanas
1 1/2 cups shredded coconut
1 tsp vanilla essence
2 tbsp coconut oil
Cashew Icing
2 cups cashews (soaked for 2+ hours and drained)
1/4 cup coconut cream
2 tbsp coconut oil
1 tsp vanilla
1 tbsp maple syrup
1
Combine all of the base ingredients in a food processor or Thermomix and blitz for about 30 seconds.
2
Transfer the mixture into a medium sized, lined baking tray and flatten down with fingers or the back of a spoon. Place in the refrigerator.
3
For the cashew icing, combine all of the ingredients in a food processor or Thermomix and blitz until smooth and silky.
4
Pour the cashew icing on top of the base and spread evenly.
5
Place in the freezer for 2 hours to set.
6
Cut into pieces and store in the refrigerator.
CategoryDesserts & Treats, Snacks
Ingredients
Carrot Base
2 large carrots, peeled and grated
1/4 cup sunflower kernels
1/4 cup pepitas
1/2 cup walnuts
1/4 cup sultanas
1 1/2 cups shredded coconut
1 tsp vanilla essence
2 tbsp coconut oil
Cashew Icing
2 cups cashews (soaked for 2+ hours and drained)
1/4 cup coconut cream
2 tbsp coconut oil
1 tsp vanilla
1 tbsp maple syrup
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