Raw Carrot-Orange Cupcakes With Coconut Cream
[Vegan, Gluten-Free]

To Make the Base:

1. Combine dates and walnuts in a food processor until sticky and crumbly. Press into prepared silicone cupcake moulds (this will make unmoulding easier), then place in the freezer.

To Make the Cupcake:

1. Zest the orange for the topping, then peel it. Add all ingredients, except carrots, to a food processor and blend until uniform.
2. Transfer to a bowl and then grate the carrots. Mix to combine, then set aside for 15 minutes.
3. Remove moulds from the base and top with the carrot filling, the place in the freezer for 2 hours.

To Make the Coconut Cream:

1. Just before 2 hours have passed, make the coconut cream. Open the can, pour out the water (save for smoothies), and scoop the cream into the bowl of a food processor. Whip until creamy, adding sweetener and vanilla while the machine is running.
2. Carefully remove the cupcakes from their moulds, then decorate with a dollop of coconut cream and orange zest.