Raw Carrot Cake with LadyBoss Lean Gelée - Created by LadyBoss Senior Coach Piper 

INGREDIENTS:

2 cups cold water
2 packets gelatin
2 scoops LadyBoss Lean
1 cup HOT water
3/4 lb baby carrots
1 8 oz. bag pitted dates
1/2 cup unsweetened coconut flakes
1 cup pecans (you can sub for walnuts)
1 Tbsp cinnamon
1/2 Tbsp nutmeg
1 tsp clove
2 tsp ginger
1 Tbsp vanilla extract
1 lemon, zest
Coconut Oil

INSTRUCTIONS:

1. In large bowl place cold water.

2. Sprinkle two packets gelatin on top of water. Allow to bloom about 2-3 minutes.

3. Meanwhile, mix LadyBoss Lean in very hot water, mix well.

4. Pour LadyBoss Lean protein into cold water. Whisk well.

5. Place in fridge and allow to semi set, about 30 minutes to an hour, needs to be pliable.

6. Grease springform pan with coconut oil. In food processor, grind carrots. Place in large bowl.

7. Add dates, coconut flakes and pecans to processor and blend. Add to bowl.

8. Mix carrots, dates, coconut, and pecans together.

9. Add remaining spices and extract. Add salt and pepper to taste.

10. Add BACK to processor with a little water (about 1/4 cup) to allow the "cake" to mold together. Process well.

11. Press "cake" into base of springform pan.

12. Place in fridge to continue to set.

13. Once LadyBoss Lean "frosting" has semi-set (you can still smooth it not too gelatinous), spread over top of carrot cake.

14. Garnish with fresh lemon zest, Turbinado sugar, and nutmeg.

15. Place finished cake in fridge and allow to set at least 6 hours. Release from springform and present.

About 250 calories per slice & half the carbs as typical grain carrot cake.