No Bake Vegan Carrot Cake Bars

Not only are these gluten-free and vegan, but they’re also low in sugar, making them a perfect option for anyone with dietary restrictions or those simply looking for a healthier dessert alternative. But what truly sets these bars apart is the luscious cashew cream topping, adding a layer of decadence that takes them to the next level. And the best part? They’re incredibly easy to make! I am totally obsessed with these right now!

Ingredients

• 2 1/2 cups of shredded carrots
• 1 cup organic rolled oats
• 1 cup walnuts
• 1 cup almond meal
• 1 cup shredded organic coconut
• 6 medjool dates, pit removed, soaked in hot water for 10 minutes and then drained (to soften before mixing)
• 1/3 cup organic coconut oil melted
• 1/4 cup organic maple syrup
• 1 teaspoon organic vanilla bean paste
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger (ground)
• zest of 1 organic orange
• pinch of salt

Cashew Cream Frosting

• 1 1/4 cup raw cashews (soaked in hot water for 30 minutes and then drained)
• 1/2 cup organic coconut cream
• 1 T lemon juice
• 3 T organic maple syrup
• 1 tsp vanilla bean paste

Directions

1. Line a 20×20 square baking tin with parchment paper. Set aside.
2. Add the carrots, oats, walnuts, almond meal, coconut, dates, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, ginger, orange zest, and salt into a large food processor.
3. Blend in the food processor until smooth and combined. Scrape the sides of the bowl as needed.
4. Press the mixture into the baking tin and stick it into the freezer while you make the frosting.
5. Place the soaked cashews, coconut cream, lemon juice, maple syrup, and vanilla bean paste into the bowl of a high-powered blender or processor.
6. Blend on high for 4-5 minutes until the frosting is smooth and a little fluffy.
7. Spread the frosting evenly over the top of the bars and put them back into the freezer for 2-3 hours.
8. After completely frozen, cut the carrot cake into 12-15 bars in the shape/size of your choice.
9. Enjoy!