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Ingredients
– 4 Carrots, finely grated
– 1 cup Raisins, soaked
– 1/4 cup Dried apricots, chopped
– 1/2 cup Mixed peel
– 1/2 cup Date purée (Make the date purée by grinding 1c soft dates a<
– 2 cups Almond flour
– 1 cup Desiccated coconut
– 1 cup Desiccated coconut
– 1 teaspoon Ginger powder
– 1 teaspoon Cinnamon powder
– 5 cloves
Preparation
Pulse carrots, raisins, date paste & spices in a blender.
Drop in the chopped apricots, and mixed peel and pulse a couple of times.
Remove the mixture into a large bowl, along with the almond flour and desiccated coconut.
Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets.
Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.
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