No-Bake Carrot Cake Bars
These no-bake carrot cake bars are a high-protein and high-fiber treat featuring a base of dates, carrots, and walnuts topped with a creamy cashew-coconut frosting!
Servings: 16 Bars
Equipment
- Food Processor
- High Speed Blender
- 8 x 8 Baking Pan
Ingredients
Carrot Cake Layer
- 24 Medjool Dates Pitted, soaked, and patted dry
- 3 cups Carrots Roughly Chopped
- 2 cups Shredded Coconut
- 2 cups Raw Walnuts
- 2 tsp Cinnanom
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- ½ tsp Sea Salt
Cashew Frosting
- 1½ cups Raw Cashews Soaked and drained
- ½ cup Full-Fat Coconut Milk The solidified parts first
- ¼ cup Maple Syrup
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 1 tsp Vanilla Extract or Vanilla Bean Paste
Instructions
Carrot Cake Layer
- Line the 8” x 8” baking pan with parchment paper.
- Soak the dates in warm water for 5 to 10 minutes. Drain and pat dry. Add to the food processor and process until they form a paste. Next, add the carrots, coconut, walnuts, cinnamon, nutmeg, ginger, and salt to the food processor. Pulse until the mixture sticks together when pinched.
Cashew Frosting
- Soak the cashews in boiling water for 1 hour and drain.
- In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy. Stop to scrape down the sides as needed.
Assembly
- Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.
- Freeze for 8 hours or overnight. Slice into about 16 bars. If the bars are too firm, let them sit at room temperature for about 10 minutes before slicing and serving.
- Storage Instructions: Store the bars in an airtight container in the freezer for up to 3 months. Separate the layers of bars with parchment paper. Take out 5 minutes before you would like to eat.