Recipe for the Week. of Sept. 25 - Oct. 1, 2023

Vegan No Bake Carrot Cake Cups!!

INGREDIENTS:

Cake Cups

  • 1 cup shredded carrot

  • 1 cup walnuts

  • 1+1/4 cup dates

  • 3/4 cups shredded coconut

  • 1/3 cup plant milk

  • 1.5 tsp cinnamon

  • 3/4 tsp nutmeg

  • 1/2 tsp ginger

  • 1/4 cup almond flour - or coconut flour

Cashew Icing

  • 1 cup soaked cashews

  • 1/2 cup plant milk

  • 4 medjool dates

  • 1 tsp vanilla

  • Pinch of salt

DIRECTIONS:

  1. Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tbsp at a time of plant milk as needed & scrape down the sides while blending but try to add as little liquid as possible!

  2. Divide into 6 or 7 cups and make a small hole in the Center. Make sure to grease your muffin tins!!

  3. Blend together the ingredients for the cashew icing then add to the Center of your carrot cake cups

  4. Top with crushed walnuts & freeze for a minimum of 3 hours to firm up.

  5. Store in the freezer and take them out 5-10 minutes before you’d like to eat them!

Enjoy!

Jim Tinsky