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Bugs Bunny - Carrot cake

* 12 servings

INGREDIENTS BOTTOM

90 g medjoul dates
200 g carrot, grated
125 g raisins
80 g of pineapple, dried
250 g walnuts, roughly chopped
150 g almonds
½ tsp. Himalayan salt
1 tsp. cinnamon
1 tsp. cloves
½ tsp. nutmeg powder
8 drops of stevia
piece of ginger root of 1.5 cm, peeled
175 ml of water

INGREDIENTS TOPPING

juice of 1 lemon
2 tbsp. coconut butter
130 g of Brazil nuts
120 g cashew nuts
60 ml agave syrup
6 drops of stevia
60 ml of water
1½ tsp. vanilla powder

ALSO NEEDED

spring form Ø 18 cm

PREPARATION

Seed the medjoul dates. Keep appart the raisins, pineapple and walnuts 50 grams. Mix all ingredients for the crust in a food processor to a mass. Then add the retained ingredients and blend again. Press the dough in a large cake form and place it in the freezer for one hour.

PREPARATION TOPPING

Mix all the ingredients for the topping in a food processor and blend into a smooth, creamy mixture. Spread this topping on the crust  and store it in the fridge or freezer. The cakecan be kept in the fridge for two days.

PER PORTION: 238 KCAL - PROTEINS: 7 GRAM - CARBOHYDRATES: 16 GRAM - FATS: 15 GRAM - FIBERS: 4 GRAM

“Carrots contain a lot of vitamins A, B, C and D and detoxify the liver”.

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