Coconut Cranberry Carrot Cake Cupcakes w/ Macadamia Nut Frosting

These cupcakes are great at anytime of the day because they are high in protein, not overwhelmingly sweet and vegan!

Coconut Cranberry Carrot Cake Cupcakes

2 cups of carrot pulp (if using shredded carrots, make sure to squeeze out as much juice as possible w/a paper towel or cheese cloth) 2 cups (~18) pitted medjool dates (or soak dates in warm water for >30min to soften) 1 cup coconut chip flakes (or desiccated coconut) 1 cup rolled oats 1 cup walnuts 1/4 cup cranberries (or raisins - more traditional) 1 tsp cinnamon

1/2 tsp cloves

1/2 nutmeg 1/4 tsp fresh grated ginger 1/4 tsp pink Himalayan salt (any salt will do really) 1 Tbsp chia seeds ^carrot cake cupcakes inspired by lovetariandiet.com Macadamia Nut Frosting

1 cup whole macadamia nuts 1/4 cup almond milk 1/4 cup maple syrup 2 Tbsp coconut oil (soft or liquefied) 1 tsp vanilla 2 tsp fresh lemon juice 1/2 tsp salt ^frosting inspired by loveandlemons.com

Instructions for Cupcakes:

1. Pulse rolled oats in a food processor to make oats a bit smaller & transfer to bowl. 2. Then add dates to food processor & pulse until a dough ball is formed & dates are smooth. 3. Add dates & remaining ingredients to oats and mix until well combined either in a standing mixer or by hand.

4. Line a cupcake pan with plastic wrap & fill with mixture.

Instructions for Frosting:

1. Blend all ingredients together in food processor until ultra smooth >3 min, adding a bit of extra almond milk if necessary if the mixture isn't cooperating ;)

2. DIY decorative frosting bag - put frosting in a ziplock (really any plastic bag will do).

3. Squeeze frosting into a corner.

4. Cut the very tip of the corner off - how big you make this hole will dictate how big the line will be when decorating your cupcake.

Now you are ready to squeeze your little <3 out!

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