CARROT CAKE SLICE

Filling 

• 2 cups of dates 
• 4 servings of Smooth Vanilla Clean Lean Protein powder
• 1 cup of almonds 
• 1 cup of oats 
• ½ cup of grated carrot 
• 1 tsp of fresh grated ginger 
• ½ tsp ground cinnamon

Icing 

• 1 cup cashew nuts (soaked for 6 hours) 
• 3 tablespoons of coconut oil 
• 3 tablespoons of maple syrup 

1. Combine all ‘Filling’ ingredients into a food processor or blender. 
2. Blitz until a dough consistency is formed. 
3. Press into a lined sheet pan. 
4. Set aside. 
5. Drain and rinse the cashew nuts. 
6. Place into a blender with the coconut oil and maple syrup. Blend until smooth. 
7. Spread the icing over the pressed sheet pan of filling. 
8. Refrigerate for 2 hours until set.
9. Top with crushed walnuts, slice with a sharp knife and enjoy.