Base 1½ cups raw pecan nuts 3½ Tbsp raw agave nectar 2 tsp vanilla ¼ tsp salt 1 Tbsp melted coconut oil 1 Tbsp linseed
Filling 3 cups grated carrots 200g cashew butter Juice of 1 lemon 5 dates, each cut into 3 ¼ cup raw agave nectar 1 Tbsp spice mix* ¼ cup rawpumpkin seeds Optional, ¼ cup toasted coconut *Spice mix - 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp mixed spice
1. First make the base. Place the pecans in a food processor and blitz until they look like breadcrumbs. Add the nectar, vanilla, salt, oil, and linseed. Then blend until it is really well mixed and sticking together.
2. Into a 22cm loose-bottom tin, press the base evenly. Place in the fridge for 10 minutes.
3. For the filling, blend the carrots in a food processor until smooth. Add the cashew butter, lemon, dates, nectar and spice. Blend again to a smooth puree. Pour on top of your crust and freeze for 4 to 6 hours. Remove 5 minutes before eating. Run a sharp knife around the edge and remove from the tin.
4. Sprinkle with pumpkin seeds and coconut, if using.
