Carrot Cake Bars
15
Minutes
Prep Time
60
Minutes
Cooking Time
75
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 1 Cup Harvest Fresh Nantes Carrots, shredded
- 1 Cup Pecans
- 1 ¼ Cup Dates
- ¾ Cup Coconut, shredded
- 1/3 Cup Oat milk
- 1 ½ Tsp cinnamon
- ¾ Tsp Nutmeg
- ½ Tsp Ginger
- ¼ Cup Almond Flour
- 1 Tbsp. Honey
Cashew Icing
- 1 Cup Cashews, Soaked
- ½ Cup Oak Milk
- 4 Dates, Medjool
- 1 Tsp Vanilla Extract, pure
- Salt, pinch
Directions
- In a food processor, add and blend all ingredients, and scrap down the sides, until fully combined. Set aside and place in a bowl.
- In a food processor, add Icing ingredients and blend until fully combined. Set aside and place in a bowl.
- Grease Rectangular baking tin (8), and fill halfway with carrot mixture, and top with Icing filling.
- Freeze and remove 10 minutes prior to serving.
What You Need
