A delicious Easter treat that won’t send you into a blood sugar spiral! This yummy slice is so easy to whip up, is packed with prebiotic fibre for a happy tum, and comes together in just 20 minutes.

Recipe: No-bake Carrot Cake Slice

Ingredients:

Carrot cake:
- 2 medium carrots, grated
- 1 cup dates (soaked in hot water for 5 minutes and drained)
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup roasted almonds
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- Dash of almond milk
- Pinch of salt

Vanilla frosting:
- 1 cup raw cashews (soaked in hot water for 10 minutes and drained)
- 1 tbsp tahini
- 3 dates (soaked in hot water for 5 minutes and drained)
- 1 tsp vanilla extract
- 1/3 - 1/2 cup almond milk

Optional toppings:
- Chopped walnuts
- Carrot ribbons

Directions:

Place all carrot cake ingredients into a high-speed food processor and process until smooth.
Place all frosting ingredients into a food processor and process until smooth. Add more milk if needed - it should be thick and smooth.
Line a square baking tin and spoon carrot cake in. Smooth with a spatula. Spread over frosting, toppings and pop in the freezer for 1-2 hours.
Remove from the freezer, slice and enjoy! Store in the fridge for 3-4 days, or in the freezer for a few weeks.