RAW CARROT CAKE HEARTS

I carrot cake my eyes off this 🥕So let's get back to that carrot cake. Get in your daily fruit and veg, proteins, carbs, fats, but don't forget that carrot!! 😉 And here is the recipe for an indulgent no-bake carrot cake!

Cooking Time 30 minutes Category Breakfast Servings 4

Prep Time 15 minutes Calories 500 Author Priyanka

METHOD

• Starting with the frosting, soak the cashews overnight or in boiling water for 1 hour
• For the raw cake, blend  the walnuts and shredded coconut in a blender until flour-like with a few small chunks
• Add in the Oat flour, fresh ginger, ground ginger, ground cinnamon, cardamom and saffron
• Blend again and then add the carrots and dates
• Blend until all ingredients are combined and a dough is formed
• Press the dough into a baking tray and place in the freezer whilst you make the frosting
• For the frosting, heat the coconut milk and tapioca flour in a saucepan until bubbling
• Separately, mix the cashews, banana and coconut oil in a high-speed blender (4 minutes approx)
• Add the heated coconut milk mixture into the blender and process until completely smooth
• For the frosting onto the day and put it back in the freezer for 1-1.5 hours
• After 1 hour remove the cake from the freezer and let it thaw for 20 minutes
• Use a heart shaped cookie cutter to slice  the carrot cake, and serve
• If you can resist, you can store this in the fridge for 3 to 4 days