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Author Notes: These FullyRaw vegan desserts are PERFECT to make for any occasion and perfect to share with family, friends, kids, and more! —Kristina Bucaram
Ingredients for the Carrot Base: Food Processor Cupcake Holders/Fillers Approximately 2-3 Cups of shredded carrots (Food Processed) 1.5 Cups (according to you) of fresh dates Half Cup of walnuts (less for lower fat) Cinnamon Fresh Slice of Ginger
- Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture. Press this mixture into the cupcake liners and refrigerate.
Ingredients for the Frosting: Approximately 2 Cups Soaked Cashews 1 Cups Pitted Dates Small Stem or Scrape of Fresh Vanilla Fresh Squeezed Orange Juice from 2-4 Oranges
- Blend in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect! Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there!