Carrot Cake Bars
Serves 8
These carrot cake bars are a delicious spring dessert, perfect for Easter, Mother's Day, or an everyday treat. They're vegan, gluten-free, and entirely no-bake. They set up in the freezer, so make sure to prep them at least 8 hours before you plan to serve them so that they have time to freeze.
Ingredients
Carrot Layer
- 12 soft Medjool dates, pitted
- 1½ cups chopped carrots
- 1 cup shredded coconut
- 1 cup walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
Cashew Frosting Layer
- 1½ cups raw cashews*
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- Make the carrot layer: If your dates are not soft, soak them in a small bowl of warm water for 5 to 10 minutes. Pat dry before using. Add the dates, carrots, coconut, walnuts, cinnamon, nutmeg, and salt to a food processor. Pulse until the mixture sticks together when pinched.
- Make the cashew frosting layer: In a high-speed blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt. Blend until smooth and creamy.
- Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.
- Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving.
Notes
*If not using a high-speed blender, soak the cashews for at least 4 hours or overnight before blending. You may need to blend longer to achieve a smooth, creamy texture.