Raw No Bake Carrot Cupcakes

Raw No-Bake Carrot Cupcakes are so easy to make. They are rich and incredibly delicious if I might say! All you need is 8 wholesome ingredients that are nutrients dense. They will satisfy anyone whether you are vegan or not. They are grain and refined oil-free. You can make them the night before if you wish. In my opinion, they taste even better the next day. You can turn them into carrot cake, bars or even little energy balls. I like to use leftover carrot pulp from juicing but if you don't have a juicer, you can easily grate them on a fine greater.

Raw No Bake Carrot Cupcakes

Yield: 6-10 cupcakes
Prep time: 15 min
Refrigerator time: 2 hours
Total time: 2h 15 mins

Ingredients:

• 1/2 cup walnuts or (sunflower seeds or pumpkin seeds)
• 2 cups madjool dates pitted
• 3 cups carrot pulp or shredded very fine (I juiced 8 carrots medium /large size)
• 3/4 cup unsweetened coconut shreds
• 1/2 cup raisins
• 1 tsp vanilla extract
• 3 tsp cinnamon powder
• 1/4 tsp nutmeg powder

• 2 cups cashews (soaked overnight or at least 1 hour in hot water)
• 4tbs lemon juice
• 1tsp vanilla
• 2tbs maple syrup
• 1/2 cup coconut cream (only the thick stuff that is separated from the liquid, refrigerated 1 can of coconut cream this helps to separate)

Blend all the ingredients in the high speed blender until smooth and creamy.\

Or Coconut whip cream

Freeze a stainless bowl for 1 hour in the freezer.

• 1 can of coconut milk or cream. Keep it in the refrigerator overnight. The next day, scrape off only the thick stuff from the top, as it will separate from the water. You will want the cream and not the water.
• 1tsp vanilla
• 1tbs maple syrup

Whip with a hand mixer until it forms a nice whip cream texture, but not too long. Put it all together and enjoy right away.

Direction:

1. In the food processor add the dates and nuts. Pulse a couple of times until well combined.
2. Add the rest of the ingredients and process the mixture until well combined.
3. Fill up the muffin liners in the muffin tray, to the top or half-way up and put it in the refrigerator for 2 hours.
4. Blend all the cashew icing ingredients in the high-speed blender until smooth and creamy. Before serving take off the muffin liners and top with whichever icing you prefer.
5. You can store them in the fridge or freezer if you have any left-overs.

Tips:

• I recommend watching the video above for visual instructions.
• Keep a can of coconut cream or milk in the fridge, for last-minute desserts.
• I use pulp from juicing my carrots. If you don't have a juicer no problem, just shred them on a very fine grater.
• They store well in the fridge for up to 4 days. You can freeze leftovers for up to 2 weeks.
• These cupcakes are really filling. If you only fill them halfway up in the muffin liners, you will have 12 cupcakes instead of 6.
• You can freeze for 1 hour if you don't have time to put them in the fridge for 2 hours.
• You can also make them the night before. I find that they taste even better the next day. Just make sure you put them in the refrigerator while they are still on the tray, this way they don't get squished
• As for the cashew frosting, you can make it the night before as well if you wish. If you make it the day of make sure to refrigerate for at least 2 hours so it thickens up.
• Soak your cashews over night. This process will help to digest them better.