Healthier Easter Carrot Cake Pops
  • Frosting
  • ½cup raw cashews, soaked for 12 hours in water, then drained and rinsed
  • cup golden raisins
  • cup water
  • 3tablespoons coconut oil
  • 3teaspoons Natural Calm, Orange Flavor
  • 1teaspoon pure vanilla extract
  • 1teaspoon fresh lemon juice
  • Pinch sea salt
  • No-Bake Carrot Cake Pops
  • ½ cup raw walnuts
  • cup medium-shredded unsweetened coconut
  • 21 pitted dried prunes (approximately ¾ cup)
  • ¼ cup sultana raisins
  • 2cups medium-shredded carrots
  • ½ teaspoon freshly grated ginger
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground nutmeg
  1. For the frosting, add soaked and drained cashews to the jug of your high-powered blender. Add remaining frosting ingredients and blend on high until very smooth. Transfer to a bowl and set aside on the counter.
  2. For the cake pops, add the walnuts and coconut to the bowl of your food processor and pulse on high for 2 minutes, until walnuts are in little pieces.
  3. Add prunes and raisins. Pulse again, for 1 minute, until prunes are broken down and mixture is sticky.
  4. Add in remaining ingredients—carrots, ginger, cinnamon and nutmeg. Pulse for 20 seconds, just to incorporate.
  5. Roll mixture into 12 balls, about 2 tablespoons per ball.
  6. Poke with a cake pop stick and set on a cake pop rack. Alternatively, if you do not have either, you could use Popsicle sticks and lay to rest on a baking sheet.
  7. Transfer pops to the freezer for one hour.
  8. Once chilled, carefully dip each in the frosting or add frosting to a piping bag and drizzle over the top of each pop. Another option is covering in frosting and sprinkling with chopped walnuts.
  9. Return to the freezer for another 20 minutes to harden.