Bear couldn’t stop talking about this gluten free, dairy free and sugar free carrot cake that she had experienced at a local cafe up the road. So, she took me there for a cuppa tea so that we could do a ‘taste-test’ in an attempt to try re-create this nutritious treat.
This recipe is super quick to make and completely flop proof. It's a great snack for any time of the day... yesterday, I even had a piece for a breaky-on-the-go. For those wanting to marry health and convenience in a fast paced life, this has super high nutritional value for very little effort. It's now become a bit of a staple in our fridge.
1 cup raw walnuts
¾ cup pitted dates
½ cup raw shredded coconut
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons thick coconut cream (try and find a very thick textured one)
zest of half a lemon
a few pepitas to sprinkle on top
Cover with cling wrap, pop it in the freezer for 15 minutes and then move it to the fridge. It will keep in the fridge for a couple of days, so enjoy it over the week as a tea time treat or a breakfast snack!