Raw Vegan Carrot Cake Bars
Ingredients
- CARROT CAKE BASE
- * 1/2 cup packed pitted Medjool dates
- * 1 cup walnuts * 1/3 cup desiccated coconut
- * 1/3 cup grated carrot
- * 1/3 cup dried apricots * 1 teaspoon cinnamon
- * 1/4 teaspoon sea salt
- VEGAN CASHEW
- * 3/4 cups raw cashews, soaked at least 4 hours
- * 1 tablespoon coconut oil, melted
- * 1 tablespoon coconut milk (or water)
- * 2 tablespoons pure maple syrup or honey
- * 1 teaspoon pure vanilla extract
- * 1 teaspoon fresh lemon juice
- * 1/4 teaspoon sea salt
Preparation
Make the carrot cake base. Line a tray or container with baking paper (roughly 7 x 5)
Add walnuts to a food processor and blend until finely chopped (but not paste-like)
Add the remaining ingredients and pulse until the fruit is finely chopped and blended and the mixture begins to stick together. This should take a couple of minutes and you may need to scrape the sides occasionally
Spread the mixture evenly in the lined tray and place in the freezer until set, about an hour
Make the vegan cashew
Spread mixture evenly on top of carrot cake base, sprinkle with chopped walnuts and cinnamon (if desired) and put back into the freezer another hour
When set, remove from freezer, allow to thaw for a couple of minutes and cut into the desired shape. Keep the bars in an airtight container in the fridge for up to 3 weeks (mine definitely didn’t last that long!!) ENJOY
