Raw Carrot Cupcakes

The colder month have put me on a dessert kick, so here is one you don't have to feel guilty about! I had two last night. The frosting is really what sets it off!

Cupcake

3 medium-sized carrots
1 cup walnuts (soaked 4 hours)
1 cup raisins
4 dates, pitted
1 tablespoon chia seeds
1 teaspoon coconut oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon ginger
dash of Celtic sea salt

Combine all ingredients in a food processor and pulse into an even, chunky mixture. Line a cupcake tray with paper liners (recipe should make about 6 cupcakes). Shape mixture into liners and pack tight.

Frosting

2 tablespoons coconut butter
2 tablespoons coconut oil
1 tablespoon liquid sweetener of your choice (coconut nectar, maple syrup, honey, agave)
1 tablespoon hemp or almond milk
1 teaspoon vanilla
cinnamon to dust

Combine coconut butter and coconut oil in a pan and warm at the lowest setting, just to the point of melting and turn off heat. Add sweetener, milk, and vanilla and stir until evenly mixed. Coat the tops of your cup cakes with frosting and set in refrigerator for at least 15 minutes for frosting to harden. Dust with cinnamon before serving. Enjoy!