Ingredients

• 1/2 cup cashews
• Base:
• 1 cup tightly-packed pitted dates
• 1 cup shredded carrots
• 1 cup walnuts
• 1/2 cup unsweetened coconut flakes
• 1/4 cup melted coconut oil
• 1/4 cup coconut flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Icing:
• 2 tablespoons unsweetened coconut milk
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon almond extract
• 2 tablespoons walnut pieces

Instructions

1. Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
2. Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides.
3. Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg; process until base mixture is well-combined.
4. Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes.
5. Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup, and almond extract in the food processor. Blend until a smooth and silky icing forms.
6. Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers.
7. Return loaf pan to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.