Carrot Minis
Carrot Mini Truffle Cakes
They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing!
Ingredients:
Raw Cake Ingredients:
2 cups shredded carrots
1 cup walnuts
1 cup dates
3 tbsp oats
2 tbsp shredded coconut
1 tbsp chia seeds
1 tsp cinnamon
1/2 teaspoon ground ginger
1/4 tsp nutmeg
Icing Ingredients:
1 cup cashews (soaked for about 30 minutes)
1/2 cup coconut oil, melted and cooled
3 tbsp pure maple syrup
1 tsp vanilla extract
1 lime, juiced
2-3 tbsp warm water (as needed to help blend)
Method:
- Combine the raw cake ingredients in a food processor until the mixture is firm.
- Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing
- Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough.
- Coat the truffles with the icing and place them back on the baking sheet.
- Garnish with shredded carrots and chopped walnuts if desired.
- Chill in the freezer until you are ready to serve them
