Sugar-Free Carrot Cake (Vegan) (Dessert)

Soak the cashews for at least one hour in hot water (or boil for about 15 minutes until soft) and line a 7x7-inch pan with parchment paper. 2. Pulse the walnuts and unsweetened shredded coconut in a food processor for about 10 seconds, then add the oat flour and spices and pulse again. 3. Add the carrots and dates and process until combined; the dough should stick together when pressed between your fingers, so if too dry, process a bit longer or add more dates or a little oil. 4. Press half of the dough into the pan and transfer it to the freezer while you make the cream. 5. For the cream, whisk the coconut milk, cornstarch, and Erythritol in a saucepan, bring to a boil, and let simmer for a minute until thick like pudding; set aside. 6. Add the remaining cream ingredients and the pudding to a high-speed blender and mix until completely smooth. 7. Pour half of the cream on top of the dough and freeze for about 1 hour until quite firm, then place the other half of the dough on top, press it down, and add the remaining cream on top. 8. Freeze for at least 2-3 hours until set, then let thaw until softened and cut into 8-12 bars; store leftovers in the fridge.