Raw Carrot Cake
1 Backblech
Ingredients
Nut base:
-150g grated carrots
-100g ground almonds
-20g ground hazelnuts
-50g dates
-20g PURYA RAW Protein Drink
-20g coconut flakes
-1 teaspoon coconut oil
Cashew Cream:
-200g cashew nuts soaked in water
-20g apricot paste or dates
-1 tablespoon almond butter
-150ml coconut milk
-Some cinnamon
Method
Mix all ingredients into a firm dough and distribute on a plate or baking sheet.
Cashew cream: Mix the ingredients in the mixer and spread the cream on the base. Put the whole thing in the fridge for about 1-2 hours (or outside in January) and enjoy afterwards!
