Carrot Cake Protein Bars
Carrot Cake Protein Bars
Ingredients
For the Protein Bars
- 1 cup shredded carrots, firmly packed
- 1 cup Medjool dates, pitted
- 1/2 cup walnuts
- 1/2 cup rolled oats
- 1 cup vanilla protein powder
- 1/4 cup shredded coconut, unsweetened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
For the Cream Cheese Icing
- 1/2 cup full-fat coconut cream, chilled, solid part only
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- 1
Add shredded carrots, pitted Medjool dates, walnuts, rolled oats, vanilla protein powder, unsweetened shredded coconut, ground cinnamon, nutmeg, and ginger into a food processor. Process the mixture on high speed until it forms a cohesive, finely chopped dough-like consistency. It should stick together when pressed.
⏱️ 5 min
- 2
Line an 8x8 inch rectangular baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Transfer the processed bar mixture into the lined pan. Press the mixture down firmly and evenly into the pan to form a compact base. Use the back of a spoon or your hands to ensure it's tightly packed.
⏱️ 5 min
- 3
In a small container or a tall cup, combine the solid part of the chilled full-fat coconut cream, soaked and drained raw cashews, maple syrup, and vanilla extract. Use a hand blender (or immersion blender) to blend all the icing ingredients until completely smooth and creamy. Scrape down the sides as needed to ensure no cashew lumps remain.
⏱️ 5 min
- 4
Pour the prepared "cream cheese icing" evenly over the pressed bar mixture in the pan. Use a spoon or an offset spatula to spread the icing to cover the entire surface smoothly.
⏱️ 5 min
- 5
Chill the assembled bars in the refrigerator for at least 1 hour, or until the icing is completely set and firm. This will make them easier to cut and prevent the icing from melting.
⏱️ 60 min
- 6
Once chilled, use the parchment paper overhang to carefully lift the entire slab of bars from the pan. Place it on a cutting board. Use a sharp knife to cut the large slab into 4 equal bar-sized pieces, then cut each of those in half to make 8 bars, or into your desired serving size. Serve and enjoy! Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot Cake Protein Bars
For the Protein Bars
- 1 cup shredded carrots, firmly packed
- 1 cup Medjool dates, pitted
- 1/2 cup walnuts
- 1/2 cup rolled oats
- 1 cup vanilla protein powder
- 1/4 cup shredded coconut, unsweetened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
For the Cream Cheese Icing
- 1/2 cup full-fat coconut cream, chilled, solid part only
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- 1
Add shredded carrots, pitted Medjool dates, walnuts, rolled oats, vanilla protein powder, unsweetened shredded coconut, ground cinnamon, nutmeg, and ginger into a food processor. Process the mixture on high speed until it forms a cohesive, finely chopped dough-like consistency. It should stick together when pressed.
⏱️ 5 min - 2
Line an 8x8 inch rectangular baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. Transfer the processed bar mixture into the lined pan. Press the mixture down firmly and evenly into the pan to form a compact base. Use the back of a spoon or your hands to ensure it's tightly packed.
⏱️ 5 min - 3
In a small container or a tall cup, combine the solid part of the chilled full-fat coconut cream, soaked and drained raw cashews, maple syrup, and vanilla extract. Use a hand blender (or immersion blender) to blend all the icing ingredients until completely smooth and creamy. Scrape down the sides as needed to ensure no cashew lumps remain.
⏱️ 5 min - 4
Pour the prepared "cream cheese icing" evenly over the pressed bar mixture in the pan. Use a spoon or an offset spatula to spread the icing to cover the entire surface smoothly.
⏱️ 5 min - 5
Chill the assembled bars in the refrigerator for at least 1 hour, or until the icing is completely set and firm. This will make them easier to cut and prevent the icing from melting.
⏱️ 60 min - 6
Once chilled, use the parchment paper overhang to carefully lift the entire slab of bars from the pan. Place it on a cutting board. Use a sharp knife to cut the large slab into 4 equal bar-sized pieces, then cut each of those in half to make 8 bars, or into your desired serving size. Serve and enjoy! Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
⏱️ 5 min