Healthy No Bake Carrot Cake Bars (Vegan, Gluten-Free)
These no bake carrot cake bars start with a chewy carrot cake base, layered with the creamiest cashew frosting and are topped with crunchy walnuts. They're the perfect healthy dessert to have on hand for when you're craving something sweet.
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Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Food Processor or High Speed Blender
- Box Grater
- Sharp Cutting Knife
Ingredients
Base:
- 1 c walnuts
- ½ c shredded coconut
- 1 c shredded carrots
- ½ c raisins
- ½ teaspoon cinnamon
- ⅓ c almond flour
- 1 c dates
- Pinch salt
Frosting:
- 1 c raw cashews (soaked overnight or in hot water for 2 hours)
- ½ c full fat coconut milk
- 3 tablespoon maple syrup
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- For base, add all ingredients to a food processor except raisins and carrots. Blend until mixture is crumbly and starts to form a dough.
- Add in raisins and carrots and pulse to break down.
- Firmly press mixture into a loaf pan lined with parchment paper. Place in the fridge to set.
- For frosting: Blend together all ingredients in a food processor until smooth and creamy. Pour over top of carrot cake layer and place entire pan in the freezer for 2 hours to set.
- Once set, slice into squares and enjoy!
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