Raw Carrot Cake with Coconut Matcha Cream

Raw Carrot Cake with Coconut-Matcha Cream

Raw Carrot Cake with Coconut-Matcha Cream

By teffyperk.com
Serves 14

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Details
  • Servings:   14
  • Calories:   340
  • Protein:   6g
  •  
  • Fiber:   5g
  • Sugar:   20g
  • Carb Total:   25g
  •  
  • Trans Fat:   1g
  • Saturated:   14g
  • Fat Total:   26g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • british
Comments
Ingredients
  • * 60g each of pecan and walnut
  • * 30g pistachio
  • * 15 medjool date, pitted
  • * 2 carrot, grated
  • * 40g dessicated coconut
  • * 1 teaspoon vanilla powder
  • * 1 teaspoon cinnamon
  • * 1/4 teaspoon nutmeg
  • * 1/2 teaspoon ginger
  • for the coconut matcha cream
  • * 1 cup cashew, soaked for 2 plus hour
  • * 2 tablespoon coconut oil
  • * 1 can coconut cream, refrigerated for at least 12 hour
  • * 1 tablespoon coconut sugar
  • * 1 teaspoon vanilla powder
  • * 1 teaspoon matcha powder
Instructions

Raw Carrot Cake with Coconut-Matcha Cream serves 14 original recipe by teffyperk.com.

View original preparation instructions

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