Vegan No Bake Carrot Cake Cups
Ingredients
- 1 cup shredded carrot
- 1 cup walnuts
- 1 1/4 cups dates
- 3/4 cup shredded coconut
- 1/3 cup plant milk
- 1.5 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 cup almond flour or coconut flour
Cashew icing
- 1 cup soaked cashews
- 1/2 cup plant milk
- 4 medjool dates
- 1 teaspoon vanilla
Preparation
Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tablespoon at a time of plant milk as needed and scrape down the sides while blending, but try to add as little liquid as possible.
Divide the mixture into 6 or 7 cups and make a small hole in the center. Make sure to grease your muffin tins.
Blend together the ingredients for the cashew icing and then add it to the center of the carrot cake cups.
Top with crushed walnuts and freeze for a minimum of 3 hours to firm up.
Storage
Store in the freezer and take them out 5-10 minutes before eating.
