| Prep Time | 15 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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- 1 cup Carrots (fresh finely grated or use left over carrot pulp from fresh juicing)
- ½ cup Almonds
- ¼ cup Coconut Flour
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Vanilla Extract
- ½ cup Dates (pre-soaked Dates)
- ½ tbsp Chia Seeds
- ¼ cup Raisins
- ¼ cup Walnuts (chopped)
- ½ tsp Lemon Zest
- ¼ cup Cashew Nuts
- 1 tbsp Coconut Oil (warmed/melted)
- 1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup)
- ½ Lemon
- ½ tsp Lemon Zest
Ingredients
Cake Cupcakes
Icing
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|
- Cake Cupcakes: Pre-soak Dates: in ½ cup warm Spring Water. Once soft, blend into a paste.
- Cake/Cupcakes: Add Chia Seeds to ¼ cup Spring Water.
- Cake/Cupcakes: Blend/grind Cashew Nuts into flour-like consistency.
- Cake/Cupcakes: Mix all ingredients together in a mixing bowl using a wooden spoon or silicon spatula.
- Cake/Cupcakes: Shape the cupcake mixture into balls and place in silicon or paper cupcake cups and press slightly into the moulds.
- Icing: Blend Cashews until ground into a flour-like consistency. Add the rest of the ingredients and blend until smooth.
- Icing: Using a spoon, add a dollop of the Lemon Cream Icing Frosting to each cupcake and smooth over the surface using the back of the spoon.
- Optional: Sprinkle chopped Walnuts, finely grated Carrot and a small pinch of Cinnamon to the top of each cupcake.
*I usually store cupcakes and icing separate in the fridge and add icing just before eating so that they are fresh every time!
*Eat within 1-2 days
*Choose the cleanest ingredients possible:
-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove.
-Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide.
- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.
-Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative.
-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water.
-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste).
Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:
Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.
Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.
You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.