1/2 packed cup dates, soaked in hot water for ~10 min if not already soft
1/3 heaping cup chopped carrot, 1 small-medium carrot
1/3 cup walnuts
1 1/2 servings vanilla coconut pea protein
2 tablespoons coconut flour
2 tablespoons ground flaxseed
2 tablespoons coconut oil, melted
1/2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon, add more/less to taste
1/8-1/4 tsp ground nutmeg, add to taste
Pinch of salt
1/4-1/3 cup thick Greek or coconut yogurt
1/2 serving Two Islands Salted Caramel Pea Protein Powder
- Blend the walnuts until finely ground. Add the mixture to a large bowl along with the other dry ingredients. Stir to combine.
- Add the dates and carrot to a food processor/blender, and blend until they've broken down into little bits. Scrape the mixture into the bowl and pour over the melted coconut oil. Fold/stir everything together until a soft dough forms.
- Taste and add more spice, vanilla, or protein powder if you'd like more of a specific flavor. Divide the mixture between ~6 cupcake liners and pop in the freezer as you make the frosting, if skipping the frosting, put them straight in the fridge to firm up overnight or for at least several hours.
- Make the frosting by simply stirring together the yogurt and protein powder; add more protein powder or vanilla extract/sweetener to taste. Top each cupcake with a dollop of frosting before returning to the fridge to set.