Name: Carrot Cake Bars
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 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; 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

Carrot Cake Bars

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.

30 min total 30 min prep 8 453 cal

Instructions

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1 Line a 9×5-inch loaf pan with parchment paper.
2 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.
3 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.
4 Press the carrot mixture firmly into the prepared pan. Spread the cashew mixture evenly on top.
5 Freeze for 8 hours or overnight. Slice into bars. If too firm, let sit at room temperature for about 10 minutes before serving.