This slice tastes so delicious you wouldn't even know it's healthy! Our Wholefood Night Markets Speaker Rebecca Gawthorne (AKA @nourish_naturally) shared this with us. It's packed with the goodness of fresh carrots, spices, nuts and coconut!

Makes 15 serves


Base Layer

  • 2 large carrots, peeled and roughly chopped or grated
  • 3/4 cup walnuts
  • 1/2 cup medjool dates, seeds removed
  • 1/2 cup desiccated coconut
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp cinnamon
  • 2 tbs honey or maple syrup

Top Layer

  • 1 cup cashews, unsalted & unroasted
  • 2 tbs coconut yoghurt
  • 1 tsp vanilla extract
  • 2 tbs honey or maple syrup
  • 3/4 cup desiccated coconut


  1. Place base layer ingredients in a high speed blender or mixer and blend until evenly combined. Remove from blender and place into a cake tin (roughly 25cm x 12cm) lined with baked paper (this make it easy to remove from tin). Press down and smooth over with a spoon.
  2. In the blender, place top layer ingredients and blend until evenly combined. Remove from blender and place into cake tin evenly on top of base layer, pressing and smoothing over with a spoon.
  3. Place in freezer for a couple of course or over night. Remove from freezer, slice and enjoy.

The amazing Rebecca Gawthorne is doing a cooking demonstration at our GoodnessMe Wholefood Night Markets at the Grounds Of Alexandria on the 19th of June. Click here to get your tickets!

Find out more about Rebecca here:

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