Makes Approx. 12 muffins

Ingredients:

1 cup shredded carrots

½ cup dates

½ cup nuts

¼ cup coconut flakes

½ tsp cinnamon

2ml ginger

1ml cloves

Pinch salt

METHOD:

Place all ingredients in mixing bowl and mix until well blended press mixture into silicon cupcake holders.

Cream Ingredients:

¼ tin coconut cream

½ tsp honey

1 ml cinnamon

½ ml cloves

METHOD:

Beat the coconut cream until thick, then add remaining ingredients and spread over the carrot mixture and chill.