Carrot Cake Protein Bars
Ingredients
Base
- 2 medium sized carrots (75g)
- 6 tbsp vanilla pea protein powder
- 1 cup oats
- 2 tbsp almond butter
- 3 tbsp agave syrup
- 0.5 cup + 2 tbsp almond milk
- 1 tsp cinnamon
- 1/4 tsp salt
Frosting
- 55g vegan cream cheese
- 2 tbsp agave syrup
Preparation
Peel the carrots and boil in water until soft.
Place all the base ingredients, including the carrots, in a high-speed blender and pulse until combined.
Place the dough on a piece of baking paper and shape it into a rectangle.
Whip the cream cheese and agave syrup together and spread it on top of the base layer.
Refrigerate for 1 to 2 hours.
Cut into desired shapes, such as bars.
