INGREDIENTS
CRUST
220 g raisins
320 g pecan nuts
5 tbsp oats
4 tbsp agave syrup
water
CREAM
1 tbsp coconut oil
100 g pineapple (fresh)
5 tbsp agave syrup
1-2 tbsp turmeric
100 g JOYA joygurt coconut and soy
1 package agar agar (for 500 ml)
GLAZE
1 tbsp matcha
2 tbsp chopped mint
2 tbsp agave syrup
1 tbsp coconut oil
2 tbsp water
GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, cooling rack
HOW TO:
1. For the crust add all ingredients to a food processor or high-speed blender. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball.
2. Then transfer the batter into a small parchment-lined baking tray or tupperware container. Either use your hands or a spatula to press down the mixture until you get a flat even block (about 3 cm high). Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Refridgerate for a at least an hour until it is solid.
3. In the meantime prepare the cream. If you haven't soaked cashews overnight use boiling water (just use a kettle) and soak cashews for at least 15 minutes. Throw soaking water away and blend cashews together with all other ingredients until smooth and creamy. (for about 2-3 min high-speed) Remove bars from the freezer and spread cream on top. Freeze again for at least half an hour.
4. Meanwhile prepare matcha-mint glaze. Throw all ingredients into a high-speed blender and blend until you get a sticky mixture. (about 2 minutes) Set glaze aside. Then remove bars from the freezer and transfer onto a cutting board. Cut into carrot shaped pieces and decorate with matcha mint glaze. Use leftover mint as the green part of the carrot. Place carrots on parchment paper to set. Enjoy and keep leftovers refrigerated! They last for about a week or freeze them for about 3 months.