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Healthy No Bake Carrot Cake Bars Recipe

Prep Time 20 minutes
Total Time 2 hours
Servings 16 bars
Calories 350
Delight in these wholesome, no-bake carrot cake bars that combine fresh carrots, nuts, and spices with a creamy cashew frosting for a nutritious treat.

Ingredients

Base

  • 1 ½ cups Rolled Oats (use certified gluten-free if necessary)
  • 1 cup Raw Walnuts or Pecans
  • 1 ½ cups Medjool Dates (pitted (about 12-15 large dates))
  • 1 cup Shredded Carrots (tightly packed (from about 2 medium carrots))
  • ½ cup Unsweetened Shredded Coconut
  • 2 tablespoons Maple Syrup (optional, for extra sweetness)
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Pinch of Salt

Frosting

  • 1 ½ cups Raw Cashews (soaked)
  • ¼ cup Full-Fat Coconut Cream (the thick part from a can of chilled coconut milk)
  • 3 tablespoons Maple Syrup
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoon Pinch of Salt

Instructions 

  • Soak cashews in boiling water for at least 30 minutes, then drain and rinse.
  • Add soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt to a blender. Blend until smooth and creamy.
  • Line an 8x8 inch pan with parchment paper. In a food processor, pulse oats and nuts until coarse.
  • Add dates, carrots, coconut, syrup, vanilla, spices, and salt. Pulse until mixture sticks together.
  • Press the mixture into the prepared pan, then spread the frosting on top. Freeze for 1-2 hours or refrigerate for 4-6 hours.
  • Lift out the block using parchment, cut into 16 squares, and serve.

Notes

Ensure to chill the frosting thoroughly for the best texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Healthy
Keyword: carrot, no-bake, vegan