Just to let you know, I’ll be on a trip for about 4 weeks and will most likely not have much internet access during this time. Therefore, this may be my last blog post for a little while.
I wish you all a beautiful spring (depending on where you are on the planet 😉 ) as well as strength, peace, and clearity …
Take care ♥
Kristina Carrillo-Bucaram made these delicious sweets for her 26th birthday. I made them for my 28th.
“THE FULLYRAW VEGAN CARROT CUPCAKES WITH ORANGE VANILLA CREAM FROSTING”
(see original recipe here)
The ingredients are:
• 2-3 cups shredded carrots
• 1,5 cups Medjool dates (pitted)
• 1/2 cup soaked almonds (6-12 hrs)* the original recipe calls for – unsoaked – walnuts
• half an inch, pincky-width sized piece of fresh ginger
• a bit of turmeric
• a pinch of salt
• 1-2 cups soaked cashews (2-3 hrs)
• 1/2 to 1 cup Medjool dates (pitted)
• 1/2 tsp vanilla
• fresh (unpasteurized) juice of 1-2 large oranges or 2-4 small oranges
• Food processor
• Optional: Cupcake liners
• Optional: Piping bag or ziplock bag
First, shred the carrots in the food processor, then add the rest of the base ingredients and process to a cookie dough consistency. Either fill cupcake liners with dough or simple roll dough to plum sized balls between your hands and squeeze them down into a little burger like shape. Put these in the fridge for about an hour or in the freezer for 15 min if you are in a rush.
Next, blend the ingredients for the icing. Once the base of the sweets has firmed up, take them out of the fridge and use a spatula or piping bag (you can easily make one by cutting a small hole into a corner of a ziplock bag) to decorate the sweets.
The base turned out a bit soft. *Perhaps because I used soaked almonds instread of unsoaked walnuts.
OR it could be worth a try to reduce the nut measurement to 1/3 of a cup and therefore add 1 -1 1/2 tbsp of coconut oil which will help with hardening up the dough. If someone wants to give that a try and report their results that’d be awesome 😉
see y’all soon!