Raw Carrot Cake Bars

Raw Carrot Cake Bars | VG | GF | RSF | RAW

Ingredients

• 1 cup shredded carrots

• 1 cup pitted soft medjool dates

• 1/2 cup raw walnuts

• 1/4 cup unsweetened shredded coconut

• 1 tbsp date syrup

• 1 1/2 tsp cinnamon

• 1 tsp ginger powder

• 1 tsp pumpkin pie spice

• 1/2 cup raw cashews (soaked in hot water for 30 minutes or overnight in cold water)

• 2 tbsp lemon juice

• 2 tbsp maple syrup

• 2 tbsp cashew milk (any non dairy milk or water will do)

Instructions

1. First shred your carrots and then add those to a food processor along with the pitted dates, walnuts, coconut, date syrup, and spices. Pulse a few times and then process until everything begins to stick together.

2. In a small baking dish lined with parchment paper, spread the mixture into an even layer in the dish. Set in the freezer while you make the frosting.

3. In a high speed blender, add in the soaked and drained cashews along with the lemon juice, maple syrup, and cashew milk. Blend until smooth (you may need to add in a little water or more cashew milk to blend).

4. Pour the frosting over the base layer and then set in the freezer at least 4 hours or over night. Cut into bars and top with some spices or more walnuts if desired. Enjoy! Keep stored in the fridge or freezer in an air tight container.