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May 17, 2021

Raw Mini Carrot Cakes with Orange Blossom Cashew Icing - Dessert Recipe

Raw Mini Carrot Cakes with Orange Blossom Cashew Icing

Rated 5.0 stars by 3 users

Catégorie

Desserts/snacks

Portion

15

Temps de préparation

25 minutes

Temps de cuisson

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.

Image of Raw Mini Carrot Cakes with Orange Blossom Cashew Icing

Ingrédients

Cake

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

Vanilla Cashew Icing

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

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Instructions

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.