Raw Mini Carrot Cakes with Orange Blossom Cashew Icing - Dessert Recipe
Raw Mini Carrot Cakes with Orange Blossom Cashew Icing
Rated 4.8 stars by 4 users
Category
Desserts/snacks
Servings
15
Prep Time
25 minutes
Cook Time
0 minutes
Feeding carrots to your kids has never been easier. The harmonious blend of cashew nuts and orange blossom makes for a delicious icing on top of a healthy snack.
Ingredients
-
3 cups carrots, grated
-
1 cup PRANA organic Medjool dates
-
1 cup PRANA organic raw walnuts
-
1/2 cup PRANA organic finely grated coconut
-
1/2 cup PRANA organic Thompson raisins
-
1/2 tsp organic fair trade ground Ceylon true cinnamon
-
1/4 tsp nutmeg
-
A pinch of sea salt
-
1 cup PRANA organic non-roasted cashews
- 1 tsp orange blossom water
- 1/3 cup PRANA organic coconut oil
- 3 tbsp of maple syrup
- 2 tsp vanilla essence
- 1/3 cup water
Cake
Vanilla Cashew Icing
Directions
Cake
Remove the pits of the Medjool dates and chop into small pieces.
In a food processor, mix together the grated carrots, chopped dates, nuts, shredded coconut, dried raisins and spices.
Place mixture in mini muffin molds.
Refrigerate.
Vanilla Cashew Icing
Soak the cashews in a large bowl of water overnight.
Melt the coconut oil in a bowl set over hot water.
Mix all the ingredients together except for the water in a food processor or high speed blender.
Blend until consistent and smooth. Add a bit of water to get the correct consistency, being careful not to add so much that the icing no longer holds together.
Place a spoonful of icing on top of each cake.