Prep Time
10-15 minutes
Top this classic carrot cake slice with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
(credit to @spamellab )
Ingredients
- 75g oats
- 40g mixed nuts and seeds
- 20g rice crispies
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 tablespoons coconut oil
- 3 tablespoons nut butter of choice
- 4 tablespoons Hilltop Everyday Blossom Honey
- 1 large carrot, grated
- 3 tablespoons icing sugar
- Juice of 1/2 lemon
For the drizzle:
Directions
- Mix together the oats, nuts and seeds, rice crispies and spices in a bowl.
- Melt the coconut oil, nut butter and honey then pour into the bowl and mix well to combine. Mix in the grated carrot.
- Spread the mixture out into a 9x9in baking tin lined with greaseproof paper and press down well. Chill in the fridge for at least 3 hours to set.
- Once set, remove from the fridge and cut into bars. Mix together the icing sugar, lemon juice and a dash of water to form a slightly thick but runny, then drizzle over.
- Return to the fridge for another 15 minutes then enjoy.