Ingredients
½ cup rolled oats, grinded
½ cup ground almond
½ cup desiccated coconut
1 medium carrot, peeled, coarsely grated
1 medium apple, peeled, coarsely grated
3 tbsp honey
2 tbsp virgin coconut oil, melted
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Frosting;
250 gr. ricotta
2 tbsp honey
1 tbsp virgin coconut oil, melted
1- Line a 18cm.cake tin with a parchment paper.
2- For the base, combine and mix grinded oats, desiccated coconut, ground almond, ground cinnamon and ginger.
3- Add grated carrot, apple, honey and coconut oil. Whisk all totally combined.
4- Scoop and press the mixture evenly into baking pan.
5- For the frosting, in a medium bowl mix coconut oil, honey and ricotta until throughly smooth.
6- Pour the the mixture onto base evenly.
7- Put the pan into the freezer at least 2-3 hours until well set or keep in the fridge overnight. If you keep in the freezer, let it thaw for 20-30 minutes before serving.
