Carrot Matcha Cupcakes

Name: Carrot Matcha Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: shredded carrots; dried soft pitted dates; dried soft pitted prunes; pecans; sprouted oats; justthrivehealth probiotics; vegan cream cheese; coconut whipped cream; ceremonial matcha; blue spirulina powder; liquid monk fruit

20 mins prepServes 12

These raw vegan carrot matcha cupcakes are gut-friendly, vegan, and gluten-free. Featuring shredded carrots and a variety of dried fruits and nuts, these mini cupcakes are topped with a creamy matcha layer made from vegan cream cheese and coconut whipped cream. Perfect for those who enjoy raw sweets, this recipe incorporates probiotics for a healthier treat. Refrigerate for a short time for a delicious dessert!

12 servings

What you need

7 ⅛ oz vegan cream cheese

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Instructions

1: For the carrot layer, mix all ingredients except for shredded carrots and sprouted oats in a food processor.

2: Pulse then mix on low for 1 minute.

3: Add in shredded carrots and sprouted oats, mix for a few seconds to combine.

4: Divide the mixture equally into each cupcake mold.

5: Set in the freezer while preparing the matcha layer.

6: For the matcha layer, mix all ingredients with a hand mixer on low until fluffy and stiff.

7: Add the matcha layer equally on top of the carrot cupcakes.

8: Place back in the freezer for 10 to 15 minutes.

9: Sprinkle some matcha on top and enjoy.

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Carrot Matcha Cupcakes

What you need

Instructions

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