Ingredients

• 1 cup unsweetened shredded coconut Ingredients
• 12 medjool dates, pitted Ingredients
• 1 cup walnuts Ingredients
• 1/4 hemp hearts Ingredients
• 3 medium carrots, cut into chunks Ingredients
• 4 tbsp raw honey* Ingredients
• 2 tsp pure vanilla extract Ingredients
• 2 tsp cinnamon Ingredients
• 1 tsp nutmeg Ingredients
• 1/2 tsp cloves Ingredients
• 1 can coconut whipping cream Lemon Icing
• 1 tsp pure vanilla extract Lemon Icing
• 1 tsp grated lemon zest Lemon Icing

Instructions

1. Line a square 8"x8" baking pan with parchment paper.
2. Place all the ingredients (excluding icing) in a large food processor and blend until almost smooth. You may need to do this in two batches if using a small food processor. See tip in notes.
3. Press mixture into a square 8x8 inch baking pan. Place in freezer for 1 hour.
4. In a mixing bowl, combine coconut whipping cream, vanilla and grated lemon zest.
5. Slather over carrot cake squares and refrigerate until serving.