Raw Mini Carrot Cakes with Orange Blossom Cashew Icing - Dessert Recipe
Raw Mini Carrot Cakes with Orange Blossom Cashew Icing
Rated 5 stars by 3 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
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1 cup PRANA organic Medjool dates
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1 cup PRANA organic raw walnuts
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1/2 cup PRANA organic finely grated coconut
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1/2 cup PRANA organic Thompson raisins
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1/2 tsp organic fair trade ground Ceylon true cinnamon
1/4 tsp nutmeg
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A pinch of sea salt
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1 cup PRANA organic non-roasted cashews
- 1 tsp orange blossom water
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1/3 cup PRANA organic coconut oil
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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.