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No Bake Carrot Cake Pops

Cake Ingredients

  • 2 cups / 100g grated Carrot
  • 1 scoop Protein Milkshake Cream Puff 
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • 3 tbsp Oats 
  • 2 tbsp shredded Coconut
  • 1 tbsp Chia seeds
  • 1 tsp Cinnamon
  • ½ tsp ground Ginger
  • ¼ tsp Nutmeg

Icing Ingredients

  • 1 cup / 150g Cashews
  • ½ cup / 120 ml Coconut butter or oil
  • 3 tbsp Maple syrup
  • 1 tsp Vanilla
  • 1 Lime juiced
Directions
  1. Put all of the base ingredients for the raw carrot cake into a food processor and pulse blend until they are all combined.
  2. The mixture should be firm, if not add more oats.
  3. Either roll into balls for truffles and place on non stick sheets or push into a cake pan for one big carrot cake. Place in the freezer to chill while you make the icing.
  4. Melt the coconut cream/butter/oil as its solid at a room temperature. I melt by placing in a bowl within a bowl of hot water.
  5. Place all of the carrot cake cashew frosting ingredients into a blender with a few tablespoons of water. Blend until you get a smooth creamy icing.
  6. Hold the carrot cake truffles on a fork over the icing and spoon on the cashew vanilla bean icing. Then sprinkle with cinnamon and put on a non stick sheet.
  7. For the cake just pour the icing on top and spread it out. Sprinkle with cinnamon / grated carrots / chopped nuts to garnish.
  8. Once the raw carrot cake balls are made chill in the fridge for half an hour and they are ready to eat.
  9. Raw carrot cake will last several days stored in the fridge.
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