CARROT CAKE NUT BARS w/ CASHEW ICING
Stunning sweetness made with all real food, these bars are delicious. whole-food indulgence. Quick to make with ingredients you likely already have on hand and they freeze well. Perfect for dessert and a much better alternative than any power bars on the market. Picture to come.
INGREDIENTS
CRUST
1 cup pitted Medjool dates
1 cup coconut ribbons, toasted
1 cup raw or toasted walnuts, roughly chopped
½ cup almond flour
1 cup grated carrot
1-1.5 tsp cinnamon, as desired
1.5 tsp ground ginger
Pinch sea salt
CASHEW ICING
2 cups cashews, soak in hot water 2-6 hours before making these bars
¼-1/3 cup pure maple syrup, to taste
1 tbsp fresh lemon or orange juice
½ cup dairy free milk
1 tsp pure vanilla extract or vanilla bean powder
Pinch sea salt
GARNISH
Chopped walnuts, coconut ribbons, lemon or orange zest, cinnamon, as desired
DIRECTIONS
Stunning sweetness made with all real food, these bars are delicious. whole-food indulgence. Quick to make with ingredients you likely already have on hand and they freeze well. Perfect for dessert and a much better alternative than any power bars on the market. Picture to come.
- Prep time: 15 minutes plus advance cashew soaking time 2-6 hours and freezing time, 2+ hours
- Vegan, gluten free
- Makes: 8-10 bars
INGREDIENTS
CRUST
1 cup pitted Medjool dates
1 cup coconut ribbons, toasted
1 cup raw or toasted walnuts, roughly chopped
½ cup almond flour
1 cup grated carrot
1-1.5 tsp cinnamon, as desired
1.5 tsp ground ginger
Pinch sea salt
CASHEW ICING
2 cups cashews, soak in hot water 2-6 hours before making these bars
¼-1/3 cup pure maple syrup, to taste
1 tbsp fresh lemon or orange juice
½ cup dairy free milk
1 tsp pure vanilla extract or vanilla bean powder
Pinch sea salt
GARNISH
Chopped walnuts, coconut ribbons, lemon or orange zest, cinnamon, as desired
DIRECTIONS
- Line a regular size loaf pan with parchment paper overlapping the sides and set aside.
- In a food processor, add the dates and coconut ribbons and puree to a crumble before adding in the remaining ingredients. Process until a sticky crumbly mixture forms.
Press the dough down firmly into the prepared pan and set it aside while preparing the topping. - To make the icing, add all the ingredients to a high-speed blender and blend 30 to 45 seconds. Scrape down and continue blending until completely creamy. Pour this mixture on top of the crust and garnish as desired.
- Cover and freeze a few hours, until the bars are set.
- To serve. remove from the freezer 20 minutes or so and use the edge of the parchement to lift out of the pan. Slice into 8-10 bars and enjoy!
- You need a food processor and high-speed blender for best results, yet a food processor alone will work. It just won't produce the same creamy cashew icing.
- No coconut ribbons? Use desiccated coconut flakes if prefered.
- The bars will keep approx. 4 months if store in a covered container in the freeze.
