Oh my word! These are delicious one of my friends said it reminded her of a cinnamon roll and another immediately demanded for another batch to be made. The texture is so perfect you would never guess it have whole wheat. Plus these have absolutely no added sugar and very little from actual fruit and vegetables in general yet they are surprisingly sweet. They also have lots of fiber, heart healthy fats and vitamins so its an easy something to have for breakfast but feel like you're having dessert. And the icing is no joke, tastes naughty but is so, so, nice. So get to baking and eat those carrots just in time for Easter!
-1/2 cup raw cashews (covered with water, soaked overnight or at least 2 hours)
-3 tbsp date syrup/honey
-1/4 cup shredded coconut(optional)
-1 tbsp coconut oil
-1/2 tbsp vanilla extract
-1 dash salt
Directions: Combine ingredients and mix until smooth.
Ingredients for Muffins:
-3/4 cup white whole wheat flour
-3/4 cup cashew flour
-1 tbsp cinnamon
-1/8 tsp ground ginger
-1/8 tsp nutmeg
-1 tsp baking soda
-1/2 tsp salt
-1/2 tbsp vanilla
-3 tbsp date syrup/ honey
-1 apple shredded
-1-2 cups shredded carrot
-1 egg
-1/4 cup softened grassfed butter
-1/4 cup raisins
Directions: Preheat oven to 350F. Shred apple and carrots. Mix together dry and wet ingredients separately then combine together. Pour into greased muffin pan and bake for 20min or until done. You can also bake in a greased 8x8 pan for 30 mins. Let cool and top with cashew cream. Eat and Enjoy you little bunny you:)
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