I’ve been inspired today to make these cute, delicious, smooth and creamy raw cupcakes. I wanted to make something different than the regular cheesecake with cashews, so I tried a new recipe with walnuts instead of cashews and I also tried them frozen. In my opinion the texture is much better when they are frozen, because after a few minutes out of the freezer they became too soft and is even difficult to eat them with the hands.
Raw Carrot-Orange Cupcakes
Ingredients You Need for Raw Carrot-Orange Cupcakes
- 2-3 cups of finely shredded carrots
- 1 cup of medjool dates
- 1 cup of walnuts
- 1 tablespoon vanilla extract
- Zest of one lemon
- Zest of one orange
- Juice of half a lemon
- Juice of half an orange
- Pinch of salt
- 2 cups soaked cashews
- Juice of one lemon
- 1 tablespoon vanilla extract
- 2 tablespoon of coconut oil
- 4 -5 medjool dates
How to Prepare Raw Carrot-Orange Cupcakes
- Use a food processor to mix all the base ingredients.
- Mix the ingredients for the icing in the blender.
- Fill the cupcakes holders with the base and put the icing on top of each cupcake.
- Save them in the freezer for a few hours.
Is there an issue with this recipe?
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Carlota Cassou
See My RecipesCarlota Cassou is a doctor in medicine, a Health Coach, and a Raw Food Chef. She is originally from Barcelona (Spain) but enjoys traveling the world and believes in a world community. Carlota likes experimenting in the kitchen, creating tasty and fun recipes, which are healthy at the same time. Her goal is to educate people to live healthier by making small changes in diet and practicing exercise.
Comments