Carrot Cake Cups

Looking for a delicious afternoon snack or sweet treat? These raw carrot cake cups taste just like the real deal and have been lovingly created and tested by our resident naturopath and healthy recipe masterchef Tayla! Gluten-free, dairy-free and refined sugar-free, these bite sized delights are also packed with gut loving fibre to support a healthy microbiome as well as supporting happy hormones!

Fun fact: The undigestible fibre from raw carrots can help to support clearance of excess estrogen and therefore help to reduce symptoms of PMS, premenstrual migraines and breast tenderness. Be sure to eat your carrots raw and unpeeled to reap the benefits.

Ingredients

For the Cups:

• 2 grated carrots (peel on)

• 1/2 cup walnuts

• 1/2 cup dates

• 1/2 cup shredded coconut

• 1/4 cup nut milk

• 3/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ginger ground

• 1/8 cup (12g) almond flour

For the Filling:

• 1/2 cup soaked raw cashews

• 1/4 cup nut milk

• 3 dates, soaked

• 1/2 tsp vanilla essence

• Pinch of salt

Method

1. Blend all ingredients for the cups together in a food processor or high speed blender. Mould the mixture into a cup shape in a muffin tray.

2. Blend all filling ingredients until smooth and spoon into cups.

3. Set in freezer for 45mins or until firm.

Makes 6 cups. Store in the fridge in an airtight container for up to 1 week or freezer for up to 2 months.