Ingredients
- 3 Cups of grated organic carrots
- 1/4 Cup chopped pecans
- 1 Tbsp Chia seeds
- 8 Pitted Medjool dates
- 4 Eggs
- 1/4 Cup of odourless coconut oil
- 1 tsp Vanilla extract
- 1/2 Cup of Coconut flour
- 2 tsp Cinnamon
- 1/2 tsp Mixed spice
- Pinch of Sea salt
- 1 tsp Baking powder
Dairy Free Vanilla Icing
- 1 Cup coconut oil
- 1/3 Cup real maple syrup
- 1/3 Cup tapioca starch
- 2 Tsp Vanilla extract
Method
- Mix the carrots and dry ingredients together in a large mixing bowl
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- In a food processor chop the stoned dates and then add the eggs, melted coconut oil and vanilla extract
- Add the wet ingredients to the dry ingredients and stir well
- Place the mixture in a silicone muffin tray and bake in the oven at 180º C for 25-28 minutes or until they are cooked through
- When they come out they should look like this
- For the icing place the hard coconut oil (if it’s gone to a liquid due to warm weather place in the freezer for a while), tapioca flour, maple syrup, pinch of sea salt and vanilla extract in a food processor and whizz until it resembles icing
- If you want to be fancy you can ice the muffins using a piping bag and nozzle or just be messy and blob it on top. Whatever you do these lovelies taste yummy! My Jezzy Wezzy loves them almost as much as I do!
Happy munching!
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