For the brownie
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups carrots, chopped
½ cup (about 15 pcs) dried pitted dates, chopped
3 large eggs
1/4 cup raw honey
2 tablespoons almond oil
1 cup walnuts, chopped
For the frosting:
1 ½ cups coconut butter
¼ cup coconut cream
¼ cup raw honey
Makes: 9 large pieces or 16 small pieces
Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit.
Place the chopped carrots in a food processor and puree. Add the chopped dates and puree, and then add the eggs, raw honey and almond oil and process until well blended.
In another medium sized bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. Sift 2x to lighten the mixture. Make a well at the center and add the carrot mixture. Mix just until blended, and then add the chopped walnuts last.
Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 20 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool.
In the meanwhile, make the frosting. In a food processor, combine coconut butter, coconut cream and raw raw honey and blend until smooth. If the mixture happens to be too thick for your taste, add a tablespoon of water at a time until you achieve your desired consistency.
Spread the frosting all over the cooled carrot brownie and chill to set. Cut into squares, 9 large pieces or 16 small pieces and serve while cold.