No-Bake Carrot Cake Bars

No-Bake Carrot Cake Bars 

Makes: 16 bars

Carrot Cake Base

• 1 cup walnuts

• ½ cup unsweetened shredded coconut

• 1 cup oat flour

• 1 tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp allspice

• Pinch of salt

• 2½ cups finely grated carrots

• 1 cup Medjool dates, pitted 

Cashew Cream Frosting

• 1½ cups raw cashews, soaked overnight

• 1 can full-fat coconut milk

• 3 tbsp maple syrup

• 2 tbsp coconut oil, melted

• 1 tsp vanilla

• 1 tsp cornstarch 

Instructions

1. Soak the cashews for at least 1 hour in hot water, or overnight. Line a 18x18cm (7x7 inch) pan with parchment paper. 

2. Pulse the walnuts and shredded coconut in a food processor for about 10 seconds. Add the oat flour and spices and pulse again. Add the carrots and dates and process until the ingredients are combined. 

3. Press the mixture firmly and evenly into the lined pan.

4. Drain the soaked cashews and blend with the coconut milk, maple syrup, coconut oil, vanilla, and cornstarch until completely smooth and creamy. 

5. Pour the cashew frosting over the base and spread evenly.

6. Refrigerate for at least 3 hours until the frosting is fully set. 

7. Slice into bars and top with chopped walnuts before serving.

Nutrition (per bar, est.): ~210 cal | 5g protein | 13g fat | 20g carbs | 3g fibre