Ingredients
3cupscarrots,shredded
1cuppitted dates
1cupwalnuts,raw
⅔cupcoconut,unsweetened, shredded
1tspcinnamon,ground
½tspginger,ground
¼tspnutmeg,ground
pinchsalt
½cupraisins,optional
2cupscashews,raw, soaked overnight
⅔cupcoconut oil,melted
⅓cupwater,use more or less to achieve desired consistency
⅓cuphoney
2tspvanilla extract,store-bought or homemade
1tbsplemon juice
pinchsalt
Preparation
Pulse together all ingredients in a food processor until well-blended.
Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan.
Top with Raw Cashew Vanilla Frosting just before serving.
Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.
