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.

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Raw Carrot-Orange Cupcakes

Ingredients

Base 
  • 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
Icing 
  • 2 cups soaked cashews
  • Juice of one lemon
  • 1 tablespoon vanilla extract
  • 2 tablespoon of coconut oil
  • 4 -5 medjool dates
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Preparation

  1. Use a food processor to mix all the base ingredients.
  2. Mix the ingredients for the icing in the blender.
  3. Fill the cupcakes holders with the base and put the icing on top of each cupcake.
  4. Save them in the freezer for a few hours.
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