Cashew Carrot Squares with Coconut Icing

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In snack making, very often dried fruits, nut butters, coconut oil and sweeteners are used as binders. I do use them often, too. However, you can never forget that vegetables such as carrot and beetroot can become perfect binders, too. They are not high in fat or sugar like the above mentioned binders so perfect for making a real healthy snack.
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I have been wanting to make a snack with coconut icing. When I made my own coconut butter, I discovered that it can become an icing by accident. After emptying the butter from my blender, I put some water and blended again to make the cleaning easy (the blender was warm at this point). It turned out to be a silky smooth white beauty…I was really chuffed about this discovery then. This icing is super easy to make and much healthier than icing sugar.

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The squares can be kept in the freezer and taken out to defrost before you eat. Enjoy!

Ingredients (makes 9 squares):

For the base

100g cashew nuts

75g carrot, roughly chopped

40g porridge oats

35g dates

15g chia seed

5g maple syrup

½ tsp cinnamon

A good pinch of nutmeg

A good pinch of sea salt

For the icing

40g coconut butter

30g warm water

5g maple syrup

Method:

  1. Blend all the ingredients for the base in a food processor to form a sticky dough. Press the mixture into a container to make a flat surface.
  2. In a high speed blender put all the ingredients for the icing. The water should be rather hot to touch and shouldn’t be cold or lukewarm as you want to melt the coconut butter.
  3. Spread the icing onto the base mixture. Keep in the fridge to set.

 

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