These delightful little treats are perfect for spring! They are not the kind of dessert I typically make (I pretty much skip over anything without chocolate in it), but I can’t get enough of them! The bottom is loaded with all of the delicious flavors of carrot cake, while only being made with real, health-promoting foods. But the real icing on the cake? Is, well, the icing on the cake. It’s 3 ingredients! And delicious! And it’s not loaded with sugar or processed dairy! What more do I need to say?
Raw Carrot Cake Bars with Coconut Butter Icing
- 3 medium carrots
- 1/4 cup pitted dates
- 1 1/2 cups walnuts, divided
- 1 cup oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- pinch of salt
- 2/3 cup coconut butter
- 1 TBSP maple syrup
- 1 tsp vanilla
Scrub carrots and cut off ends. Add to food processor and process at least a minute, until completely pureed, scraping down the sides once or twice.
Add dates, 1/2 cup walnuts, oats, cinnamon, nutmeg, ginger, and salt. Process until it forms a dough. Pour into a medium mixing bowl.
Add 1 cup of walnuts to the food processor and pulse a few times until the walnuts are roughly chopped. Add to the bowl and combine with the carrot mixture.
Line an 8×8 inch baking dish with parchment paper. Press the mixture evenly into pan.
Meanwhile, put the coconut butter in a microwave-safe bowl, and heat for about 20 seconds in the microwave, until it becomes spreadable. Stir in maple syrup and vanilla, and spread over carrot mixture (work quickly – the coconut butter will get firm fairly quickly). Place in the fridge for 1 hour, until hardened, before cutting into squares. Store in the fridge for up to 5 days.