Raw Carrot Cake Bites with Coconut Cashew Cream

5 stars (1 review)

These Raw Carrot Cake Bites are made with cashews, sweetened by medjool dates, and topped with coconut butter. They are healthy and delicious.

Prep Time15

Total Time15

Course: Desserts

Cuisine: American

Diet: Vegan

Keyword: raw carrot cake bites, vegan dessert

Servings:

Calories: 360kcal

Soak raw cashew and walnuts overnight in cold water with a pinch of salt. Drain and rinse before preparing these carrot cake bites
In a food processor pulse all the dry ingredients for carrot cake – nuts, coconut, spices together into uniformed crumb
Then add dates, 1/2 of the grated carrots, blend again into a gooey textured dough. If the batter still appears to be crumbly, add 2-3 tbsp of nut milk gradually until the desired consistency. Fold in the rest of the grated carrots.
Spray the muffin pan with some coconut oil or use a non-sticking silicon cup. Scoop the carrot cake batter out into a muffin pan. Then leave the pan in the freezer for an hour
To make the coconut cashew cream, combine and mix all the frosting ingredients in either by hand or using a food processor. If using raw cashews, I recommend blending using a high-speed food processor to ensure a silky smooth texture
Frost the Carrot Cake and garnish with a little fresh carrots and walnuts
Freeze for another 2 hours then pull the carrot cake bites out of the muffin cups. Enjoy!

Soaking nuts and seeds makes raw desserts come out fudgy and smooth.
You can substitute raw cashew with cashew butter which is more convenient and results in a smoother consistency.
For storing and serving tips, see the post above.