Raw Carrot Cake Bars
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Carrot Cake
  1. ½ cup of pitted and soften dates
  2. 1/8 cup coconut oil melted and cooled
  3. ½ cup shredded coconut
  4. ½ cup shredded or chopped carrots (use organic if possible)
  5. ½ cup raw walnuts
  6. Pinch of ginger
  7. Pinch of nutmeg
  8. Pinch of cinnamon
Cashew Cream Frosting
  1. 1/2 cup raw cashews soaked overnight in warm water
  2. 1.5 tbsp coconut oil melted and cooled
  3. 1 tbsp agave (raw honey or maple syrup will work)
  4. 1 tbsp unsweetened coconut milk (or any milk)
  5. 1/2 tsp vanilla essence
Carrot Cake
  1. Add all ingredients to food processor and pulse until dough is formed.
  2. Line an 8×8 glass baking dish with wax paper.
Cashew Cream Frosting
  1. Add all ingredients to food processor and pulse until completely creamy.
  2. Press the Carrot Cake mix evenly into the dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating.
  3. Cut into bars, decorate as you desire and enjoy!
Petra Kavšek The Foodie http://www.petrakavsek.com/