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!