🥕🍰 Vegan No Bake Carrot Cake Cups!

🌱 Vegan ❄️ No Bake ⏱️ 15 Min Prep

This incredibly delicious no-bake dessert takes just 15 minutes to make! Made completely in a blender and stuffed with a rich, creamy cashew icing. 🤤 🔖 Make sure to save this recipe for later!

👉 Click Here for Today's Special Offers! 👈

---

✨ Ingredients

For the Carrot Cake Cups:

• 1 cup shredded carrot
• 1 cup walnuts
• 1 ¼ cup dates
• ¾ cups shredded coconut
• ⅓ cup plant milk
• 1.5 tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp ginger
• ¼ cup almond flour (or coconut flour)

🧁 For the Cashew Icing:

• 1 cup soaked cashews
• ½ cup plant milk
• 4 medjool dates
• 1 tsp vanilla

👩‍🍳 How to Make Them

1. 🎉 Blend the Base: Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tbsp at a time of plant milk as needed, and scrape down the sides while blending (try to add as little liquid as possible!).
2. 😋 Shape the Cups: Divide the mixture into 6 or 7 cups and make a small hole in the center of each. (Make sure to grease your muffin tins!!)
3. 🙌 Make the Icing: Blend together all the ingredients for the cashew icing until beautifully smooth, then add it right into the center of your carrot cake cups.
4. 🥰 Top & Freeze: Top with crushed walnuts and freeze for a minimum of 3 hours to firm up.

🧊 Storage Tip: Store these treats in the freezer and take them out about 5-10 minutes before you’d like to eat them for the perfect texture!

✨ Tap Here for More Healthy Living Tips! ✨

---

Enjoy your guilt-free treats! Let me know in the comments how much you loved them.