Carrot Cake Muesli

1. Peel and chop 110g / 3.88oz Carrot into large pieces. Blend with 100g / 3.53oz soft Oats, 100g / 3.53oz pitted Dates, 30g / 1.06oz Cashew butter, and 30g / 1.06oz Coconut oil until smooth.
2. Preheat the oven to 180°C (356°F). Line a baking dish with parchment paper and press the mixture into the dish, flattening it to about 1cm thickness. Bake for 15 minutes and let cool completely.
3. Turn the mixture onto a large board and cut into bars (approximately 2 x 7 cm). Store in the fridge for up to 2 weeks or freeze.