Place the cashew butter, almond meal, maple syrup, salt and spices (vanilla, cinammon, ginger and nutmeg) into a food processor and blitz for 1-2 minutes until it is fully combined.

Carefuly remove the food processor blade, then add the shredded carrots, pitted and chopped dates and chopped walnuts and use a spoon to incorporate into the cashew mix.

Transfer the carrot halva mix into a lined 20x20cm square baking pan and flatten using the back of a spoon. Set aside.

Place the vegan cream cheese, cashew butter, maple syrup and lemon juice into a food processor and blitz until creamy and fully combined.

Transfer the cream cheese frosting onto the carrot halva base and flatten using the back of a spoon.

Place the tray in the fridge for 4-6 hours or overnight until the slice has set fully. Cut and enjoy when ready.

Store in an air tight container in the fridge for up to 2 weeks.