INGREDIENTS
1 cup
carrots (shredded in a food processor)
1 cup
dates (pitted)
1/2 cup
unsweetened coconut flakes
1 cup
walnuts
1/4 cup
coconut oil (melted)
1/4 cup
coconut flour
1 tsp
cinnamon
1/4 tsp
nutmeg
1/2 tsp
ginger
1/2 cup
cashews (soaked in water 20 minutes)
1/8 cup
unsweetened coconut milk
1 tbsp
maple syrup
2 tbsp
coconut oil (melted)
1 tsp
almond extract
2 tbsp
walnuts (for topping)