1. In a high-speed blender or food processor add 1 cup grated carrot, ½ cup cashews, ½ cup walnuts, ¾ cup shredded coconut, ¼ cup almond meal, 1/3 cup almond milk, 1 tsp nutmeg, 1 tsp ginger and 1 cup dates (without seeds!) Blend until all is combined.

2. Grease a 6-space muffin tin. Divide mixture into the spaces and make a small hole in the centre of the mixture.

3. In a high-speed blender or food processor add 1 cup soaked cashews, 4 medjool dates, ½ cup almond milk and 1 tsp vanilla extract.

4. Blend until smooth. Equally portion the filling out into the centre of the carrot cake cups.
Freeze for 3 hours and then remove from the muffin tray!

Per Cake Bite
Calories: 385kcal/1610kJ
Protein: 9g
Fat: 24.5g
Carbohydrates: 39g

Eye Health + Nutrient Boost

The superstar of this recipe, carrots, are full of nutrients and health benefits. making this sweet treat the ideal dessert to make our cells happy before they get to work whilst we sleep! As the poster-veg for healthy vision, carrots have long been known to improve eye health, due to their high amount of Vitamin A. This originates from beta-carotene, which also gives the carrot its rich orange colour. Beta-carotene is an antioxidant, which research has linked to improved cognitive function, skin health, lung health, reduced macular degeneration and a reduced risk of cancer. Vitamin A also helps with white blood cell production and functioning. These cells are required to remove bad bacteria and pathogens from your bloodstream. An excess of these toxic substances can result in infection and a slow recovery from sickness.