1 Cup Pecans
1 Cup Almonds
1 Cup Pitted Medjool Dates
1 Tbsp Agave Nectar
7 Large Carrots (chopped)
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
Pinch Sea Salt
1. Place nuts in food processor and process until finely ground. Place in mixing bowl. (Reserve ¼ cup in separate bowl.)
2. Add remaining ingredients except carrots into food processor and process until mixture starts to stick together.
3. Add carrots chunks and process.
4. Mix together carrot mixture with nuts
5. Form into cake
6. Decorate top with reserved nuts, shredded carrots, and/ or coconut.
Or
Cream "Cheese" Frosting
(This will make the recipe jump in calories and fat)
1 cup raw cashews (pre-soaked)
1/3 cup raw agave nectar
1/3 cup virgin coconut oil
Purée cashews and agave nectar in a food processor until you reach an even consistency. The mixture will be quite runny. In a large bowl, combine cashew/agave purée and coconut oil. Use hand mixer to whip into a frosting consistency. Place frosting in refrigerator for 15-20 minutes before decorating cupcakes. Use a large tip to dress cake.
No comments:
Post a Comment