Mini Vegan Carrot Cakes

For a healthier twist on classic Valentine’s and Easter candies, these MINI VEGAN NO-BAKE CARROT CAKES are an adorable way to celebrate precious moments with your loved ones.

 

Mini Vegan Carrot Cakes

Mini Vegan Carrot Cakes

Ingredients

  • CARROT CAKE
  • ½ cup of soft dates
  • 1 Tbsp coconut oil, melted and cooled
  • 1/4 cup shredded coconut
  • 1 big carrot, chopped
  • 3/4 cup oat flour
  • ¼ cup dried apricots
  • Pinch of ginger
  • Pinch of nutmeg
  • Pinch of cinnamon
  • CASHEW CREAM FROSTING
  • 1/2 cup raw cashews soaked overnight in warm water
  • 1.5 tbsp coconut oil melted and cooled
  • 1 tbsp agave (raw honey or maple syrup will work)
  • 1 tbsp unsweetened coconut milk (or any milk)
  • 1/2 tsp vanilla essence
  • 1 Tbsp lemon juice
  • CHOCOLATE GLAZE
  • 70 g dairy-free semi-sweet dark chocolate finely chopped
  • 1 Tbsp coconut milk

Instructions

  1. CARROT CAKE Line an 8×8 baking dish with wax paper.
  2. Add all ingredients into a food processor and pulse until dough is formed.
  3. Press the mixture into your lined baking dish. Put it in the freezer for 30 min. Then remove from the freezer and use a heart shaped cookie cutter to cut into hearts (or cut into any desired shape).
  4. CASHEW CREAM FROSTING Add all ingredients to food processor and pulse until completely creamy.
  5. CHOCOLATE GLAZE In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 15 minutes.
  6. PUTTING IT TOGETHER Pour desired coating over mini cakes. Decorate and place in freezer for about one hour. Enjoy!
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