CARROT CAKE CUPS (raw&vegan)
1 carrot (grated)
1/4 cup maple syrup
sprinkle of cinnamon
sprinkle of nutmeg
1 tsp vanilla essence
3/4 jar Pistachio and almond butter
1/2 cup cashews
1/3 cup oats
2 tbs vegan cream cheese (or coco yogurt)
1 tsp icing sugar
cinnamon to top
Add carrot, maple syrup, cinnamon, nutmeg, vanilla essence and nut butter to a food processor and blend until combined and carrot pieces are smaller. Transfer into a bowl and set aside for later.
Add cashews and oats to food processor (don’t bother cleaning it so it soaks up the juices of the filling :P).
Blend until you can push the mixture together in your fingers and it compresses to form a solid.
Line a cupcake tray with patty pans and add around 2 spoonfuls of base mixture to each. Using your fingers, press down hard on each base, until it becomes a hard base layer.
When complete, mix the filling mixture with a spoon. If it is very liquidy, add 1-2 tbs flour to thicken.
Divide the mixture into each of the cups, covering the base layer.
In another small bowl, add icing sugar and cream cheese, and stir together with a spoon. Either spoon it onto each of the cups as icing, or use a piping bag or snaplock bag to pipe it on top.
Top with walnuts, coconut, or whatever you like and dust with cinnamon.
Let set in freezer for at least one hour and enjoy xo