Carrot cake with lemon-cashew frosting
Preparation
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Base: Process/mix the rolled oats into oat flour. Roughly puree the dates with water, knead everything together. Press the mixture into a small mould (13x13cm) lined with baking paper.
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Caramel: Finely puree/mix all the ingredients and spread over the base.
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Press the peanuts into the caramel, place everything in the freezer for 2 hours.
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Remove the mixture from the mould, cut into pieces and coat in melted chocolate.
Eat immediately or store in the freezer or fridge for later.
Nutri-Plus wishes you bon appétit!
Created by: @ginamarie.grimm
Your shopping list
| 5 | Medjool dates |
| 70 g | Walnuts |
| 80 g | Oat flakes |
| 20 g | Nature's Protein Vanilla |
| 30 g | dried apricots (optional) |
| 1/3 tsp | cinnamon |
| 1 tbsp | lemon juice |
| 1 | carrot |
| some | lemon zest |
| lemon juice | |
| Lemon cashew Frosting | |
| 75 g | Cashews |
| 130 g | vegan mascarpone or cream cheese |
| 2 tbsp | maple syrup |
| 1 tbsp | lemon juice |
| Prise | salt |
