4 Large Carrots (grated)
4 Organic Eggs
8 Dried Dates (pitted and diced)
1/4 Cup of Raw Organic Cold Pressed Extra Virgin Coconut Oil
½ Cup Coconut Flour
1 teaspoon gluten free Baking Powder
2 teaspoons ground Cinnamon
1 teaspoon Mixed Spice
½ teaspoon Ground Ginger
½ teaspoon Vanilla Powder
¼ teaspoon Himalayan Sea Salt
Coconut Yoghurt Icing
3/4 Cup Natural Coconut Yoghurt
1 Tbs Coconut Nectar
½ teaspoon of Ground Cinnamon
Preheat oven to 180 degrees celsius fan bake.
In a large bowl combine coconut oil, dates, eggs and grated carrots and mix well to combine. Add the coconut flour, spices, baking powder and salt to the mixture.
Grease muffin moulds generously with coconut oil. Fill each muffin mould to the top with the mixture and bake for 25-30 minutes or until a skewer comes out clean.
Allow to cool before removing from moulds.
Meanwhile make the coconut yoghurt icing by combining all ingredients in a food processor and blending until smooth.
Once the muffins are cooled generously ice with the coconut yoghurt icing and garnish with edible flowers and walnut pieces.
Keep stored in the fridge in an airtight container