Ingredients

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.

Ingredients

1- Line a 20cm. square baking pan with a parchment paper.
2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)                           
3- Add ground almond, desiccated coconut, cacao and process all totally combined. 
4- Scoop and press the mixture evenly into lining pan.
5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
7- Cut into your desired size and shape while serving.

Ingredients