Ingredients
Units
Scale
- 1 1/2 cups carrots, grated
- 1 cup walnuts
- 1 tsp pure vanilla extract
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp cinnamon
- 1/2 cup shredded coconut
- 1 cup Medjool dates, pitted
- 1/3 cup oats (gluten-free)
- 1 tsp flaxseeds
- Frosting:
- 1 cup cashews (soaked in water for 6 hours – alternatively you can boil them for 15 minutes)
- 2–3 Tbsp maple syrup
- 1/2 tsp vanilla bean powder
- 1 Tbsp fresh lemon juice
- 1/3 cup coconut cream
- Toppings:
- crushed pistachios
- more vanilla bean powder
Instructions
- For the dough, place all the batter ingredients in a high-speed blender until combined. You want it to be rather hard – if it’s too mushy add more oats and/or shredded coconut.
- Line a baking tray with parchment paper and place the dough inside. Use a spatula or the backside of a pie server to evenly press the dough down. Place in the freezer while you make the frosting.
- Mix all the ingredients for the frosting and blend them up in your mixer. You might want to adjust the sweetness according to your personal taste. Once smooth (shouldn’t be too liquid but creamy), pour it over the hardened dough and spread evenly with a spatula.
- Top with crushed pistachios and more ground vanilla beans and place in the fridge, if you prefer it to be more soft, or in the freezer, if you want it to harden up a bit (in case you store it in the freezer make sure to let it cool down at room temperature before eating).
Nutrition
- Serving Size: 58g
- Calories: 182
- Sugar: 14g
- Sodium: 24mg
- Fat: 10g
- Saturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0g