In honor of National Carrot Cake Day, Katie from ktleo.com shared one of her faves – Healthy No-bake Carrot Cake Cups that honestly taste just like carrot cake. Vegan, gluten free, and paleo! Follow her at ktleo.
INGREDIENTSThe cups
8 dates
1 cup walnuts
The filling
1 cup shredded carrots
1 tsp vanilla extract
1 cup cashews
½ scoop vanilla protein powder
¼ cup unsweetened coconut shreds
The topping
1 tsp NuttZo nut butter
1 tsp honey
1 dash salt
Purely Elizabeth granola (any flavor will have you salivating)
The cups
16 dates
2 cup walnuts
The filling
2 cup shredded carrots
2 tsp vanilla extract
2 cup cashews
1 scoop vanilla protein powder
1/2 cup unsweetened coconut shreds
The topping
2 tsp NuttZo nut butter
2 tsp honey
2 dash salt
Purely Elizabeth granola (any flavor will have you salivating)
The cups
24 dates
3 cup walnuts
The filling
3 cup shredded carrots
3 tsp vanilla extract
3 cup cashews
1 1/2 scoop vanilla protein powder
3/4 cup unsweetened coconut shreds
The topping
3 tsp NuttZo nut butter
3 tsp honey
3 dash salt
Purely Elizabeth granola (any flavor will have you salivating)
place the dates in boiling water for 5 minutes. Do they same with the cashews in a separate bowl.
cups: In a food processor, blend the walnuts and the dates together until mixture is sticky & dense. Press this date x walnut mixture in the muffin tin until firm (ensure it lines the base + a bit of the sides). Place in fridge whilst you make the filling!)
filling: In a food processor, blend the boiling cashews (drain the water), the carrot shreds, and the vanilla extract until nearly smooth (or close to). Use a spatula to drop this mixture into a small bowl. Add the vanilla protein powder and coconut shreds. Mix well!
remove the cups from the fridge, and spread the carrot x cashew filling mixture in each cup. Press down firmly so the cup is compact! Place in fridge for 15 minutes.
topping: mix almond butter, honey, salt together. Drizzle atop the carrot cake cup. Sprinkle the Purely Elizabeth granola on top. Store in fridge!!