Directions

1. Place cream cheese in bowl of a stand mixer fitted with a whisk attachment. Add 3 tablespoons of the cilantro, 2 tablespoons of the mint, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; beat at medium speed until whipped and smooth, about 2 minutes. Place in a medium bowl, and set aside until ready to use.
2. Preheat grill to high (450°F to 500°F). Fill a large bowl with ice water. Pick leaves from carrot greens, and discard stems. Add leaves to ice water; let stand until leaves are perky and firm, about 3 minutes. Remove leaves, dry on paper towels and wrap. Refrigerate until ready to use.
3. Place carrots in a large baking dish; drizzle with 1/4 cup of the olive oil, 2 tablespoons of the salt, and 1 tablespoon of the pepper; toss to coat.
4. Place carrots on grill, and reduce heat to medium (350°F to 400°F). Grill, turning often, until charred on all sides and tender-crisp, about 10 minutes. Transfer carrots to a cutting board, and let cool slightly, about 10 minutes. Thinly slice carrots on a harsh diagonal. Transfer to a large bowl, add salsa macha and toss to coat. Set aside.
5. Remove carrot leaves from refrigerator and place in a medium bowl. Add remaining cilantro, mint, salt and olive oil, plus red wine vinegar and date molasses; toss to coat.
6. Spread about 2 tablespoons of the cream cheese mixture on each tostada. Top each with about 1/3 cup carrots. Garnish with carrot leaves mixture. Drizzle evenly with additional salsa macha and date molasses.