Ingredients
3 cups shredded carrots
1 cup pitted Medjool dates
1 cup walnuts
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Pinch of salt
For the glaze:
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves
Preparation
