Ingredients
Pitted dates (approx 2 C)
Vanilla essence (the real stuff x a few drops)
Cashews (raw or roasted but unsalted x 1 C)
Carrots (grated x 3 C or approx 4 big carrots)
Shredded coconut (x 1 C)
Ground cinnamon (x 1 tsp)
Cocoa or cocao powder (x 1 Tbsp)
Greek yoghurt (x 1/2 C) to serve
Orange zest to serve
Method
The night before you want your cakes place the dates in a container, sprinkle over the vanilla essence and pour over a little bit of boiling water. Cover and leave overnight.
The next day, use a blender to whizz the dates up to a smooth paste.
Peel and grate the carrots.
Add all the ingredients (excluding the yoghurt and zest) together and whizz it up to make a bliss ball-like texture.
Line a baking tin with baking paper, plop in the mixture and push down to a roughly consistent height. Please in the freezer.
An hour before you want to eat them place them in the fridge.
To serve, pull it out of the fridge, chop into little squares, top with a dollop of the greek yoghurt and a scrape of the orange zest and serve. Sooooooo goooooood.
Alternatives
Want it meaty? Don’t be silly. It’s a dessert.
Want it gluten free? It is!
Want it dairy free? Don’t use the Greek yoghurt.
H/T
This recipe is adapted from one by the Healthy Food Guide