Raw Fung-Immun carrot cake | Biotona

Ingredients

• 200 g Medjool dates, pitted
• 1 piece (2 cm) Ginger, fresh
• 1 large tablespoon Biotona Fung-Immun
• A pinch Salt
• 1 Zeste of 1 bio-lemon
• 125 g Coconut gratings, dry, unsweetened
• 300 g Carrot, grated
• 1 to 2 teaspoons Gingerbread spices
• 60 g Walnuts and pecan nuts (or just one of them)
• 1 tablespoon Vegetable fat
• 200 g Brazil nuts, soaked (for a minimum of 4 hours)
• 3 tablespoons Coconut oil, melted
• 3 to 4 tablespoons Maple syrup
• 3 tablespoons Lemon juice