ingredients (4 pieces):
Carrot Cake:
2 dl finely shredded carrot
5 dates
6 walnuts
0.5 tsp cinnamon
Icing:
1 dl cashew (soaked for 2 hours)
1 dl raw coconut water
1 date
2 tsp lemon juice
1 tsp vanilla
How to:
Carrot Cake Balls:
Blend the carrot, dates, walnuts and cinnamon in a food processor. Roll into 6 balls and place them in the fridge for 1-2 hours.
Icing:
Blend the cashews, coconut water, date, lemon juice and vanilla in a blender for a couple of minutes until it’s nice and smooth. Dip the balls into the icing and and put them back into the fridge for another hour.