lemony coconut carrot cake bites

Hello Spring!  Oh, how you’ve been missed!

Vancouver is bursting with blushing cherry blossoms, and the air is filled with sweet, sweet floral.

I opened the freezer yesterday (Spring Equinox, and coincidentally, also International Day of Happiness!), and to my horror, there was only one treat left. One. No way to celebrate this sweet day.

Hurry! Get the food processor!

Easter fast approaching, I’ve been craving carrot cake (Easter = bunnies = carrots…right?).  This recipe is light, nutty, sweet, a bit zesty, tropical. Exactly what I need to celebrate this fresh new season.

I am currently snacking on one as I type.  Best served after thawing for a few minutes. Your Easter company will love!

As previously mentioned, I don’t foresee myself being your go-to gal for rigid recipes.

Alter as you wish, and enjoy! ♥

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Ingredients

Crust
– 1 c. pitted dates
– 1/2 c. pecans
– 1/2 c. walnuts
– 1/2 small carrot (peeled)
– 1 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1/2 tsp. vanilla
– pinch ground clove

Filling:
– 1 c. cashews (soaked)
– 3/4 c. coconut milk
– 1/4 c. coconut oil (melted)
– 1/3-1/2 c. agave (sweetener)
– Juice of 2 large lemons & zest of 1/2
– 1 tbsp. shredded coconut (unsweetened)
– 1/2 small carrot (peeled)

Top:
Grated ginger, Grated/shredded carrot, Shredded coconut, Pecans

Method

1. Soak cashews overnight, or in boiling water approx. 20 mins.
2. Add crust ingredients into food processor.
3. Grease mini muffin tins with coconut oil (optional: cut small strips of parchment and place in each cup – easier removal).
4. Press crust dough into each cup (approx. 1 tbsp.)
5. Add filling ingredients into food processor or blender (adjust ingredients, to taste).
6. Add filling to each cup.
7. Top each cup with grated ginger, carrot, shredded coconut, pecans (optional).
8. Freeze for 2-4 hours, or until set.
9. Keep frozen (best enjoyed within 2 weeks).  Best served thawed approx. 10 mins.