No Bake Mini Carrots
Serves 1220 mins prep0 mins cook
These epic mini no bake cakes are a delightful treat made with quality ingredients, including Monty's plant based cream cheese. The recipe comprises a crunchy nut and date crust, filled with a smooth and creamy mixture that includes coconut cream and vegan cream cheese. Chilled to perfection, these cakes can be enjoyed by anyone looking for a delicious plant-based dessert.
0 servings
What you need
cup medjool dates
tbsp cinnamon
cup black walnuts
cup carrot
pinch salt
cup coconut cream
cup coconut sugar
tbsp lemon juice
tsp vanilla extract
cup almond flour
tbsp arrowroot starch
Instructions
1: Line a muffin tin with baking cups and set aside. 2: In a blender or food processor, add in the dates and blend until roughly processed and still chunky. 3: Remove dates from blender, add in walnuts, cinnamon, carrots and salt. 4: Blend until roughly combined and all elements are still visible in the mix. 5: Spoon mixture into muffin tin and pat down until packed tightly. 6: In a blender, add in all filling ingredients and blend until smooth. 7: Pour mixture on top of each crust portion to cover completely. 8: Tap the tin on your counter to knock out all air bubbles and even out the mix. 9: Set in freezer or fridge to set completely before serving (at least 2-4 hours). 10: Let thaw partially before consumption.View original recipe