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  • Serves: 6
  • Prep: 20 Minutes
  • Cook: 2

INGREDIENTS

  • 1 cup/250ml finely grated carrot firmly packed
  • 1/2 cup/90g Sultanas soaked and drained
  • 1/2 cup/60g Walnuts
  • 2 tbsp/28g Natvia Sweetener 
  • 1 tbsp/7g Psyllium husk
  • 2 tbsp/14g coconut flour
  • 2 tbsp/14g coconut desiccated
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • pinch salt

Date Cream:

  • 1/2 cup/60g Cashews soaked and drained
  • 1/3 cup/36g Natvia Icing mix
  • 1 each Lemon grated and juiced
  • 1/4 cup/40g Dates soaked and drained
  • 2 tbsp/40ml Coconut oil
  • Almond Milk to desired consistency

METHOD

  1. Starting with the Carrot Cake, pulse all ingredients a few times in a food processor until blended and to preferred consistency.
  2. If desired stir through a small handful of extra crushed walnuts after pulsing mixture to add some crunch.
  3. Press into small lined slice tin or muffin molds. Place in the freezer.
  4. Moving on to preparing the Cashew Cream, the first step is to, blend all ingredients until smooth.
  5. Spread over carrot cake bases and put back in the freezer until set.
  6. Store and eat from the freezer.

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