No-bake carrot cake
bars
No-bake
carrot cake bars recipe. These bars are
great for breakfast or as a dessert. They are
healthy, vegan, gluten-free, refined sugar-free, easy to make, and creamy. The bars contain healthy carbs, protein, and fat. Perfect recipe for Easter!
Course: Breakfast,
Dessert
Servings: 8
Ingredients
Dough:
·
2 1/2 cups finely grated carrots (225 g)
·
2 cups oat flour (regular or GF) (220 g)
·
1 cup small pitted dates, soft (150 g)
·
1/2 cup shredded unsweetened coconut (45 g)
·
1/4 cup walnuts (or other nuts of choice) (30
g)
·
1 tsp cinnamon
·
1 tsp fresh grated ginger
·
1/4 tsp allspice
·
Pinch of salt
Pudding
for the cream layer:
·
1 cup coconut milk canned (240 ml)
·
2 1/2 tbsp cornstarch or potato starch (20 g)
·
2 tbsp granulated sweetener
·
Vanilla powder to taste
Other
cream ingredients:
·
1 cup cashews (150
g)
·
3-4 tbsp maple syrup or any other liquid sweetener (70 g)
·
3 tbsp coconut oil melted (40 g)
Instructions
1.
Soak cashews for at least two hours in
water (better overnight). If you are in a
hurry you could also boil them in water for about 15 minutes until they are
soft.
2.
Start with the dough: Put the walnuts and
unsweetened shredded coconut into your food processor and pulse for about 10
seconds. Add the oat flour and spices and pulse again. Next, add the carrots and dates and process until the ingredients
are all combined. Don't overprocess, but the
dough should stick together when you press it between your fingers.
3.
Line a 7x7 inch pan and press half of the
dough into the pan (you can use a bigger pan but the bars will be less thick). Put the pan into your freezer.
4.
Now make the cream: First, you will need to
combine the coconut milk, starch and granulated sweetener in a saucepan and
bring the mixture to a boil. Let simmer for a
minute until it's thick, like pudding. Set aside.
5.
Put the other ingredients for the cream
into your food processor or high-speed blender, add the pudding, and mix until
the cream is completely smooth. Depending on your
mixer/food processor this might take a few minutes.
6.
Pour half of the cream onto the dough and
put the pan back into the freezer for about 1 hour (or until the cream layer is
quite firm). Then add the other half of the dough on top, press it down, and
finally add the remaining cream on top. Put the
pan back into the freezer for at least 2-3 hours (or overnight).
7.
Once you unmold the cake, let it thaw for a
few minutes and cut it into 6-8 bars. Enjoy your no-bake
carrot cake bars thawed and store leftovers in the fridge!
Source https://elavegan.com
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