Vegan Carrot Cake Bars
Ingredients
- 1/2 cup packed pitted medjool dates
- 1/3 cup grated carrot
- 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
Add all ingredients to a food processor a vitamix, and blend until very creamy
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! •
