These mini raw carrot cakes are super quick and easy to make and come in at 146 calories a pop making them a great snack to include into your healthy eating plan GUILT FREE.
Ingredients
Base
- 1/2 cup walnuts
- 4 medjool dates
- 2/3 tbls boiling water
- 1/4 cup finely grated carrot
- 1/2 tsp vanilla essence
- 2 tbls desiccated coconut
Frosting (this makes a tiny bit extra frosting than needed)
- 3 tbls extra light spreadable cream cheese
- 4.5 tsps rice malt syrup
Method
- blitz walnuts in processor until fine crumbs, place in a bowl
- blitz dates and boiling water to make a paste.
- mix together walnut crumbs, date paste, carrot, vanilla
- roll into 10 balls and then roll balls through the coconut
- press each ball into a mini silicon muffin cup
- freeze until firm (they won’t get really firm)
- mix together cream cheese and rice malt syrup, spread 1 tsp of mixture on top of each carrot cake before serving.
- Keep cakes in the mould in freezer covered with glad wrap.
Makes 10, 146 cal per serves.