Raw Collagen Carrot Cupcakes

These little bites of heaven are made using Picnik's Collagen Creamer! These cupcakes are completely raw, refined sugar free, gluten free, egg free and dairy free! These teeny little cupcakes come together in the food processor in minutes! Who says you can't eat your veggies and have cake too?!?


The secret to this powdered sugar free frosting is a little bit of coconut flour to help thicken it up! It is creamy and thick, almost like a cream cheese mousse! The collagen creamer adds a richness to this dairy free cream cheese frosting and truly makes it something worth eating off the beater...


If you are craving cake but want to keep it clean - you need to try these raw collagen carrot cupcakes! They are perfectly sweet, have a great texture, and are the perfect little bite size to pop after dinner or when you need an afternoon boost.



Ingredients:

6 medjool dates, pitted

3/4 cup carrots, grated

3/4 cup gluten free rolled oats

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup Pickin Collagen Creamer

1/4 cup desiccated or shredded unsweetened coconut


For the frosting:

1/2 cup vegan cream cheese - I used Tofutti

2 tablespoons maple syrup

1 tablespoon Picnik Collagen Creamer

1/2 teaspoon vanilla extract

3 tablespoons coconut flour


Method of preparation:


For the cupcakes: Line a mini cupcake pan with 12 cupcake liners.


In the bowl of a food processor, pulse the dates until they form a paste.


Add the carrots, oats, vanilla, cinnamon, nutmeg, creamer, and coconut. Pulse until the mixture forms a cookie dough-like consistency. If it looks too thin or runny, add another tablespoon of coconut until the batter thickens and resembles cookie dough or thick cake batter.


Using a small ice cream scoop, scoop about 1 tablespoon of the carrot mixture into each cavity, repeat until all of the cupcakes are scooped. Press the domed top down to flatten slightly so you can pipe the frosting on. Set aside.


For the frosting:


In the bowl of a stand mixer fitted with a paddle attachment whip the vegan cream cheese, maple syrup, creamer and vanilla until creamy and lump-free. Add the coconut flour and whip to combine. Note: the mixture will continue to thicken as it sits - coconut flour absorbs A LOT of moisture)


Put the frosting into a disposable piping bag fitted with a large star tip or piping tip of your liking. Pipe a little kiss of frosting on top of each of the cupcakes.


Decorate with toasted coconut, walnuts, carrot slices or curls, sprinkles, etc!


Store in the refrigerator! ENJOY! :)






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