A friend at work forwarded through this recipe to me.  After having much success with other carrot cake recipes I’ve tried I thought I’d have to give this one a try too!

It is great!

Ingredients:

1  1/2 cups walnuts

1 cup pecans

1 Tbsp. ground flaxseed

1/2 cup raw oats, lightly ground

1 Tsp. ground cinnamon

1/4 Tsp. ground ginger

1/4 Tsp. ground nutmeg

1/4 Tsp. sea salt

1 cup medjool dates, pitted

2 large raw carrots, roughly chopped

zest of 1 orange

2 Tsp. vanilla powder

Method:

In a food processor, process all ingredients until well combined and chopped.

Lightly sprinkle the base of a brownie tin or spring-form pan with shredded or desiccated coconut.

Press the mixture into the tin firmly ensuring the mixture is evenly spread and firmly packed down.

Refrigerate for at least 2 hours.

Top with cashew cream and garnish with a few nuts and some orange zest.

Nom Nom Nom…

Ally x

Giving credit where credit is due…

Thanks Charlotte for sending this one through to me 🙂  If there is any left I will bring you in a piece 🙂