serves 12 people

ready in 20 minutes (plus 2/3 hours soaking time)


  • 4 medium carrots
  • 1 cup dried apricots
  • 1 cup dates
  • 1/2 cup walnuts
  • 1 1/2 cups oats
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger


  • 2 cups cashew nuts, soaked for 2-3 hours
  • 1 1/2 tbsp lemon juice
  • 4 tbsp Sweet Freedom Fruit Syrup
  • 6 tbsp almond milk


First turn your oats into flour by whizzing them in a food processor. Add all the other ingredients and process until finely chopped, the mixture will start to come together. Press firmly into cupcake cases.


Blend everything in a high speed blender until smooth. Pipe onto the cupcakes  or spread with a pallet knife until smooth.

Store in the fridge.

Best to pipe the icing just before you eat them.


Thank you Mairi @gingervegan for this delicious recipe.




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