I had a craving for a healthy carrot cake, but one that was raw and yummy as well. I thought about the awesome flavours of carrot and pineapple, and blending it up with seeds and dates. It turned out to make eight small muffins, which I pressed firmly into the muffin tins. I then stored them in the freezer for 2 hours. After that you can keep them in the fridge.
¼ cup crushed pineapple
2 cups carrot, grated
½ cup sunflower seeds
½ cup instant oats
1 tsp mixed spice
1 can coconut cream, in the fridge overnight
1. In a small blender, combine the dates, spice and sunflower seeds and blend into a paste.
Add in the carrot, pineapple and oats. Blend enough to mix the ingredients through.
2. Press firmly into eight muffin tins.
Store in the freezer for 2 hours, then move to the freezer.
3. Meanwhile, remove the coconut cream, carefully, from the fridge.
Open the tin and scoop out the cream. Whip the cream and use to ice the muffins.
4. Store in the fridge.