Climate-neutral shipping - Free shipping from 49,- € order value
Order by 1 pm: dispatch usually on the same day
Hotline: +49 (0) 2641 890 22 22
Mon-Fri 09:00 - 14:00

Carrot cake with lemon-cashew frosting

 Preparation

  1. 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.

  2. Caramel: Finely puree/mix all the ingredients and spread over the base.

  3. Press the peanuts into the caramel, place everything in the freezer for 2 hours.

  4. 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

5Medjool dates
70 gWalnuts
80 gOat flakes
20 gNature's Protein Vanilla
30 gdried apricots (optional)
1/3 tspcinnamon
1 tbsplemon juice
1carrot
somelemon zest
lemon juice
Lemon cashew Frosting
75 gCashews
130 gvegan mascarpone or cream cheese
2 tbspmaple syrup
1 tbsplemon juice
Prisesalt