This easy dessert stemmed from one of the first raw vegan blogs I started following, back in 2012. Just Glowing With Health. Christine really has a way of making healthy, nourishing meals so easy and adaptable to anyone’s lifestyle. Love her blog!
I was missing a bunch of ingredients from the original way I made the recipe so I amended a few things. Either way, it comes out delicious. SO easy too. No excuses not to try this one!
2 c shredded carrots
1 c raw walnuts
1/2 c raw shredded coconut
1/4 t ground ginger
1/4 t cinnamon
5-6 soft, pitted medjool dates
For the coconut whipped cream, check my post from yesterday about making it for a parfait.
Blend all ingredients in a food processor until the consistency is almost smooth. Not quite puréed but nice and uniform in texture.
Press into muffin molds (use paper or tin liners to help you remove them with ease) and cover.
You’ll be able to make about 12-14 mini muffins or 8-10 regular sized ones.
Freeze for about 30-45 minutes until firm. Carrots don’t freeze well in my opinion so don’t leave them in there longer than that. The reason I put them in the freezer is to firm them up and make a cold surface for the coconut whip (or any frosting) to sit on.
Top with whipped cream of your choice, fresh grated nutmeg and coconut sugar.
These will keep well in the coldest part of the fridge (the bottom drawer) for 3-4 days, IF you don’t eat them all first.