Carrot cake cups

Packed with wholesome ingredients and bursting with flavor, this delightful healthy treat proves that you can have your cake and eat it too.

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Ingredients

• 1 cup shredded carrot

• 1 cup walnuts

• 1 ¼ cup dates

• ¾ cups shredded coconut

• ⅓ cup plant milk

• 1.5 tsp cinnamon

• ¾ tsp nutmeg

• ½ tsp ginger

• ¼ cup almond flour

  Icing

• 1 cup soaked cashews

• ½ cup plant milk

• 4 medjool dates

• 1 tsp vanilla

• Pinch salt

Instructions

1. Blend ingredients until combined, add 1 TB at a time of pant milk as needed and scrape down the sides while blending. 

2. Divide into 6 muffin tin holes

3. Blend ingredients for icing add to center of carrot cake cups

4. Store in fridge or freezer