Take out 1 sheet of the puff pastry and set on the counter to defrost for about 40 minutes. Put the other puff pastry back in the refrigerator unless you want to double this recipe.
Peel the carrots and cut in 2" lengths. Using a Japanese mandoline to cut into small strips. You can do this by hand. The strips won't be as small but they will taste just as good.
For the spread:
Drain the pre-soaked cashews and put in a food processor. Add the maple syrup, dairy-free butter, salt, and pepper.
Turn on your food processor and run about a minute. Scrap down the sides and continue doing this every 30 seconds until he spread is a smooth spreadable consistency. Set aside.
Lay out the puff pastry sheet on a lightly floured surface. Roll out just a bit to a 10" x 10" square.
Spread the cashew maple spread evenly over the whole surface.
Using a ruler and a sharp knife cut a strip every inch so that you have 10 long strips. It will not be extremely visible because of the spread but it will be good enough.
Now cut in the opposite direction every 2". You will now have 50 small strips that measure 1" x 2".
Pick up one strip and lay back on the counter. Center a small bunch of carrots with the tip sticking out on each end. Roll up and place on the parchment lined baking sheet. Do this with half the batch.
Bake at 400° for 13 minutes.
Take out of the oven and let the bundles cool on a wire rack.
Continue in the same manner with the other half of the ingredients using the same parchment-lined baking sheet.
Keep in the refrigerator and these are best enjoyed within 4 days. They will not be as good if frozen.
Serve cold or at room temperature or warmed. They're good!