Raw Mini Carrot Cakes with Orange Blossom Cashew Icing
Feeding carrots to your kids has never been easier. The harmonious blend of cashew nuts and orange blossom makes for a delicious icing on top of a healthy snack.
How It's Made: The Cake
3 cups of carrots, grated
1 cup of Medjool Dates
1 cup of Walnuts
1/2 cup of Shredded Coconut
1/2 cup of Thompson Raisins
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
A pinch of Salt
Remove the pits of the Medjool dates and chop into small pieces.
In a food processor, mix together the grated carrots, chopped dates, nuts, shredded coconut, dried raisins and spices.
Place mixture in mini muffin molds.
Put in fridge.
How It's Made: The Vanilla Cashew Icing
1 cup of cashews
1 teaspoon of orange blossom water
1/3 cup of coconut oil
3 tablespoons of maple syrup
2 teaspoons of vanilla essence
1/3 cup of water
Soak the cashews in a large bowl of water over night.
In a bain marie, melt the coconut oil.
Mix all the ingredients together except for the water in a food processor or high speed blender.
Blend until consistent and smooth. Add a bit of water, being careful not to add so much that the icing no longer holds together.
Place a spoonfull of icing on top of each cake.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.