Raw Carrot Slice

I’ve been in a recipe slump. Nothing much ‘new’ coming out of my kitchen recently. I’m sure we all get like that. I kicked my butt into action needing to come up with something new to photograph at an iPhone photography workshop I was attending. I realised I didn’t have anything carrot-y on my website, so thought it was time to be inspired by the humble carrot. Enter… Raw Carrot Slice…

This Raw Carrot Slice is highly versatile really – initially I was going to do it as a bliss ball recipe, so without the icing you could easily roll the mixture into balls and toss in more coconut. You can slice into whatever shape and size you like – I’ve double stacked them because I think it looks cook for the photos, but I’d probably either cut them into much smaller pieces or leave it as a single layer. Instead of the cashew cream icing you could drizzle white chocolate on top too, that would look and taste pretty cool. Use your imagination and enjoy!

Raw Carrot Slice Recipe

Base Layer

• 2 cups grated carrot (about 3 carrots)
• 8 Medjool dates
• 1 cup mixed nuts (I used almonds and walnuts)
• 1 cup desiccated coconut
• 3 drops doTERRA* ginger essential oil (or grated ginger/ground ginger to taste)
• 2 drops doTERRA* cinnamon essential oil (or ground cinnamon to taste)
• 3 drops doTERRA* cardamom essential oil (or ground cardamom to taste)
• 1/2 tsp Vanilla paste
• please only use food grade essential oils like doTERRA. For more information please see this page.

Top Layer

• 1 x 270 g tin coconut cream refrigerated over night.
• 1 cup cashews soaked in water for at least 2 hours.
• 1/2 tsp Vanilla paste
• 1 drop doTERRA cinnamon essential oil

Directions

1. Blitz all ingredients except carrot in your Thermomix on speed 7 x 10 sec. Or on blender/food processor.
2. Add carrot and pulse until combined.
   
3. Spread into lined slice tin and refrigerate/freeze.
   
4. Drain cashews and blitz in Thermie/blender/food processor until smooth.
5. Add coconut cream, vanilla and essential oil.
6. Process until smooth.
7. Spread over base layer.
8. Sprinkle on added ground nuts/raspberries or whatever creative topping you like.
9. Return to the fridge/freezer and keep it there as the icing softens quite quickly.