Imagine sinking your teeth into a decadent, mouthwatering dessert that's not only incredibly delicious but also packed with wholesome ingredients. These Raw Carrot Cake Bars are about to revolutionize your healthy eating game, proving that nutritious can be just as indulgent as traditional treats. Perfect for health-conscious foodies, clean eating enthusiasts, and anyone who craves a sweet escape without the guilt, this no-bake wonder will become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Raw
Serves: 16 bars
Ingredients
- 2 cups walnuts
- 1 cup shredded carrots
- 1/2 cup dates
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional)
Instructions
- Begin by preparing your ingredients. Measure out 2 cups of walnuts, 1 cup of shredded carrots, 1/2 cup of dates, 1/4 cup of maple syrup, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of salt, and 1/2 cup of shredded coconut (if using).
- In a food processor, add the walnuts. Pulse them until they reach a fine crumb texture, being careful not to over-process into a nut butter.
- Add the shredded carrots, dates, maple syrup, cinnamon, nutmeg, and salt to the food processor with the ground walnuts. Blend until all ingredients are well combined and a sticky mixture forms. You may need to stop and scrape down the sides of the processor to ensure even mixing.
- If you are using shredded coconut, add it to the mixture and pulse a few more times until just combined.
- Prepare an 8x8 inch (or similar size) baking dish by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
- Transfer the mixture into the lined baking dish. Use a spatula or your hands to press it down firmly and evenly into the dish, ensuring it is compact.
- Once the mixture is evenly pressed down, you can optionally sprinkle some additional shredded coconut on top for garnish.
- Place the baking dish in the refrigerator for about 1 hour to allow the bars to firm up.
- After chilling, remove the bars from the dish using the parchment overhang. Cut into 16 equal squares or rectangles.
- Serve immediately or store in an airtight container in the refrigerator for up to one week. Enjoy your Raw Carrot Cake Bars!
Tips
- Use fresh, high-quality ingredients for the best flavor and texture. Freshly shredded carrots and medjool dates work best.
- When processing nuts, pulse carefully to avoid turning them into nut butter. You want a fine crumb texture.
- If the mixture seems too dry, add a little extra maple syrup. If it's too wet, incorporate more ground walnuts.
- Ensure you press the mixture firmly and evenly in the pan to create compact, well-formed bars.
- Chilling is crucial - give the bars at least an hour in the refrigerator to set properly.
- For added nutrition, experiment with optional mix-ins like chia seeds or hemp hearts.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
