Carrot Muffins with Orange Cream
Carrot Muffins with Orange Cashew Cream
From: 'the raw food kitchen' by Amanda Brocket
Makes 10
- 2 cups almond meal (240gm)
- 2 tbsp chia seeds
- 1/2 cup (70gm) medjool dates
- 1 cup (80gm) dessicated coconut
- 1/2 cup coconut nectar
- grated rind of an orange
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch salt
- 1 tsp vanilla extract
- 2 cups grated carrot (230gm)
- 1 cup walnuts (100gm) roughly chopped
Orange Cream
- 1 cup cashews (150gm) soaked at least 2 hours, rinsed and drained
- 1/4 cup coconut oil melted
- 1/4 cup orange juice
- 1/4 cup xylitol powdered or other sweetener eg dates but they will colour the cream.
- 1.5 tbsp lemon juice
- 1/2 tsp vanilla extract
- pinch salt
Line muffin tins with round of baking paper or paper cases.
Place all ingredients except the carrot and walnuts in a food processor and blend until smooth. Add the carrot and pulse just to combine - you want the carrot to remain visible. Stir in the walnuts, then spoon into the muffin tins flattening the top with the back of a spoon. Place in fridge till icing is made
Orange Cream
Combine all ingredients in a food processor and blend till smooth. If necessary chill until a little firmer but sill spreadable. Spread over the muffins and return to fridge to set. Garnish with cinnamon and or chopped walnuts.