Raw vegan carrot cupcake bites

I love making raw desserts. There's little preparation, few ingredients, less clean-up, no baking required, more nutrients, quick, and full of flavor!

I think I've found my niche! Desserts. They're definitely the most fun to make because you can be creative with sweet things, and I sure have a big sweet tooth.

These cupcakes taste like your basic, traditional carrot cake in the form of a cupcake. The topping is smooth, but also kind of chunky. It compliments the cupcake perfectly. The texture isn't exactly the same as regular carrot cake, it's a little more "wet", but the longer you refrigerate it for, the better they get (but don't refrigerate too long, otherwise they'll go bad because they use such fresh ingredients)!

Are you siked about making and eating these cupcakes? I know I am!

Directions:

For the cupcakes:

In the blender, put the following ingredients:
-6 pitted large medjool daates
-4 - 5 large carrots, chopped into fourths
-1 tsp cinnamon
-1 packet stevia
-1/4c almond flour

Blend until it forms a thick battery consistency.

Make 10 balls and form each into a cupcake shape.

Now for the "frosting"!

-6 pitted large medjool dates
-1/2c raw cashews
-2 Tbs water
-1 packet stevia
-1 tsp vanilla extract

Blend until smooth or slightly chunky.

Spread 1 - 1.5 Tbs the frosting on each of the cupcakes.

{Recommendation: Refrigerate for 2-4 hours before eating OR if you're in a rush, freeze for 45 minutes - 1 hour}