CALM Carrot Cake Cups 

Materials: Muffin pan or silicone molds, high-speed blender

Servings: 8-12 cups


Ingredients&Directions

For the base: 

  • 1 large carrot peeled and grated 
  • 1 cup walnuts
  • 1 cup pitted dates
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup melted coconut oil
  • 1 tsp CALM powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup coconut flour ⠀

Blend the base ingredients in a blender and mold into a cup shape using your muffin tin. Place in the freezer. Make the filling while the cups chill.

For the filling:

  • 1 cup soaked raw cashews (soaked for 20 mins)
  • 1/4 cup canned coconut milk
  • 2-4 Tbsp maple syrup (I use maple syrup sweetened with monk fruit for a lower sugar version)
  • 2 Tbsp unsweetened shredded coconut
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla powder or extract
  • Pinch of salt ⠀

Blend filling ingredients until smooth, about 2 minutes, and then pour into your cup molds. Freeze until solid for about 30 minutes, and enjoy!

A Tasty habit for you!

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