With Easter being right around the corner I couldn’t wait to start prepping easter goodies. My first recipe for the upcoming holiday are these deliciously healthy paleo carrot cupcakes topped off with a vegan cashew cream cheese frosting.
Ingredients:
1 cup almond flour
1 cup roasted almonds (ground)
1/3 cup tapioca flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
2 eggs
1/2 applesauce (unsweetened) or two bananas (mashed)
3 tbsp maple syrup (or date syrup)
2 tbsp coconut oil
2 tsp apple cider vinegar
1/2 cup shredded carrots
1 cup chopped walnuts
Frosting:
2 cups cashews (soaked for 2-3 hours)
1 can coconut cream (solid part)
1/4 cup coconut oil
1 tsp vanilla extract
Chocolate Bunnies:
8 oz unsweetened 100% chocolate
1 can coconut milk
2-2 softened medjool dates
Method:
Preheat oven to 400 degrees Fahrenheit and fill muffin pan with muffin cups.
In a large bowl mix dry ingredients and set aside. In a separate bowl whisk together eggs, apple sauce, maple syrup, coconut oil and apple cider vinegar. Whisk well until combined. Add the wet ingredients into the dry ingredients and stir until combined. Stir in carrots and walnuts. Scoop batter into the muffin cups filling about 2/3. Bake for about 15 minutes until toothpick comes out clean. Transfer onto a cooling rack and let them sit for about 30 minutes before frosting.
To make the chocolate bunnies, heat soaked dates, chocolate and coconut milk in a small pan over low heat. Simmer until dates are dissolved and transfer into a mold. Cool for about 1-2 hours in the refrigerator.
For the cashew vanilla frosting add cashews, coconut cream, vanilla and coconut oil into a food processor or high speed blender. Process until frosting mixture is smooth. If too thin, let sit in the refrigerator for about 20-30 minutes before frosting your muffins.
Once the muffins are cooled down, frost, top off with chocolate bunnies and store in fridge for up to two days.
