Carrot cake slice

If you love an afternoon snack or dessert after dinner, you’ll love this carrot cake slice. It’s satisfying and a perfect one-handed snack for any breastfeeding mummas.

Makes ~16 squares

Ingredients

1 cup oats

1/2 cup desiccated coconut

3/4 cup pecans, plus extra for decorating

1 carrot, grated

12 soft medjool dates, pips removed

1/2 cup almond or cashew butter

1-2 tablespoon maple syrup (I use 1 but if you have a sweet tooth use 2)

1/2 teaspoon cinnamon

Pinch salt

Method

Line a small baking tray (roughly 21cm x 22 cm).

Add all ingredients to a food processor and blend until mixture is combined and clumps together.

Press the mixture firmly into the prepared tray.

Press the extra pecans into the top.

Set in the freezer for 1 hour, then slice into bite-size pieces.

Store in the fridge or freezer (I keep mine in the freezer because I like the firmer consistency, but you can store it in the fridge if you like it softer)