Raw Carrot Cake Slice

Carrot Base

2 large carrots, peeled and grated

1/4 cup sunflower kernels

1/4 cup pepitas

1/2 cup walnuts

1/4 cup sultanas

1 1/2 cups shredded coconut

1 tsp vanilla essence

2 tbsp coconut oil

Cashew Icing

2 cups cashews (soaked for 2+ hours and drained)

1/4 cup coconut cream

2 tbsp coconut oil

1 tsp vanilla

1 tbsp maple syrup

Combine all of the base ingredients in a food processor or Thermomix and blitz for about 30 seconds.

Transfer the mixture into a medium sized, lined baking tray and flatten down with fingers or the back of a spoon. Place in the refrigerator.

For the cashew icing, combine all of the ingredients in a food processor or Thermomix and blitz until smooth and silky.

Pour the cashew icing on top of the base and spread evenly.

Place in the freezer for 2 hours to set.

Cut into pieces and store in the refrigerator.