TOGETHER: VEGAN CARROT CREME PIE:
2 tablespoons softened vegan butter
2-3T shredded carrot (optional) (amount varies depending on macros)
1 flax egg (1 tablespoon powdered flaxseed + 3 tablespoons water)
3 tablespoons coconut sugar
3 tablespoons unsweetened coconut flakes
2.5 tablespoons almond flour
1 tablespoon coconut flour, chopped walnuts
a pinch of cinnamon and sea salt

Allow the mixture to settle for a minute to thicken. Spoon with a greased round scoop onto a parchment-lined cookie sheet and flatten with the back of a spoon. These will spread very little, if at all, so shape them whichever you want at this point.
Bake for 8 to 10 minutes, or until just set, then cool on a baking sheet.
To make the filling, combine:
1/4 cup cashews, soaking
2 tablespoons maple syrup
1/4 teaspoon vanilla extract pinch sea salt
Spread the filling on one cookie and sandwich it between two others. Enjoy!
This recipe yielded approximately 6 pieces for a total of three creme pies, but it could easily be tripled!