No-Bake Fully Raw Carrot Cake Muffins
-150g fresh/soft dates, pitted
-200g carrots, roughly chopped
-1/8 tsp nutmeg
-1 tsp cinnamon powder
-Place all of your ingredients into your high speed blender or food processor and blend it up until smooth.
-Take your mixture and place about 1/4 cup amount into each pf your muffin trays lined with parchment paper.
-Pop them into the freezer overnight (about 6-8 hours).