No Bake Carrot Cake Recipe:
200 g of walnuts, blended into small pieces, almost ground
140g of unsweetened grated coconut
60 ml coconut oil, melted
1/2 lemon, juice and grated zest
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
2 teaspoons of ground nutmeg
400 g of pitted dates, blended into small pieces
240 g of carrots, finely grated
a pinch of sea salt
Combine all the dry ingredients with your hands, adding the carrots at the end. Place the “dough” in the prepared tin.
Topping
280g cashews, soaked in water for 4 hours and drained,
120 ml of full fat coconut milk
60 ml coconut oil, melted
Maple syrup 75 ml
60 ml of lemon juice
10 ml of vanilla extract
Combine all ingredients in a high-speed blender until smooth. Pour over the cake base. Chill in the freezer for at least 4 hours or overnight.