• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined. Lastly add carrots, cinnamon and ginger and pulse a few times to combine.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Cashew Coconut Lemon Frosting

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.

  Freeze for 2 to 3 hours,until the bars are set.

  Finally, remove from the freezer. Slice into 8 bars or 16 squares. If desired, sprinkle a little coconut on top.

  Store in the fridge for up to 1 week or freezer for up to 3 months.