Raw Carrot Cake Bars
- 3 carrots
- 2 cups shredded coconut
- 1/2 cup raw cashews
- 12 medjool dates, pitted
- 1/2 cup coconut oil
- 1/2 cup coconut butter
- 3 tablespoons maple syrup
- 4 drops lemon essential oil (optional)
Line a square tin with baking paper and set aside.
Cut carrots and place them in a high-speed food processor along with the coconut, cashews and dates. Pulse until small crumbs have formed.
Pour base into the prepared tin, spread evenly and condense the mixture by pressing down firmly all over. Set aside.
Make the icing. Add coconut oil, coconut butter and maple syrup to a small heatproof bowl and set over a pot of simmering water until combined. Add lemon essential oil or lemon juice and whisk until uniform. Pour over the base, and place in the fridge for 2 hours. Cut into squares and enjoy!