These decadent raw strawberry carrot cupcakes are packed with nut protein, beta carotene, fiber and many other nutrients.
With ingredients from whole, raw dates, walnuts, carrots and cashews, these delicious cupcakes are a treat as well as a nutritious snack between meals. The protein gives you energy while the fiber helps you feel full for hours. And the best part - if strawberries are out of season, simply eliminate them and the oats and your recipe turns into delicious raw, mini carrot cakes!
1/2 cup walnuts (not soaked)
1/2 cup pecans (not soaked)
1/8 cup organic, old-fashioned rolled oats
1 cup dates
1/8 cup organic strawberries
2 cups grated raw carrots with moisture squeezed out as much as possible
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sea salt
3/4 cup raisins (optional)
1 cup organic, raw cashews, soaked at least 1 hour
1/3 cup raw honey
Dash sea salt
1 tsp lemon juice
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