
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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