No Bake Carrot Cake Bars
These no bake carrot cake bars are topped with a dairy free cashew cream frosting. They are gooey, chewy, so delicious and make the best Easter dessert.
Servings: 9 bars
Cost: -
Ingredients
Carrot Cake Bar base
- 1 1/2 cups dates
- 1 cup cashews
- 1/2 cup rolled oats
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup grated carrots
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 1/4 cup pecans roughly chopped
Cashew Cream Frosting
- 1 1/2 cups cashews soaked overnight
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil softened
- 1/4 cup coconut cream
- 1 tsp vanilla
- pinch of sea salt
Instructions
- In the base of a food processor, combine pitted dates, oats, cashews (not soaked), maple syrup, vanilla and spices. Blend on high for 2-3 minutes, stopping the food processor a few times to scrape down the sides as needed. Blend until a dough starts to form, one that stays together when you press it between your fingers.
- Add to the food processor the grated carrot, shredded coconut, raisins and chopped pecans. Pulse everything until the carrot cake ingredients are incorporated into the dough.
- Turn out the dough into a parchment lined 8x8 inch baking dish. Press the dough down into an even layer. Refrigerate the bars for at least one hour.
- To a high speed blender, add soaked cashews, maple syrup, apple cider vinegar, coconut oil, coconut cream, vanilla and sea salt. Blend on high until you have a very smooth consistency, ensuring to scrape down the sides of the blender as needed.
- Pour the frosting into a bowl. Cover with plastic wrap, ensuring the plastic wrap touches the top of the frosting and refrigerate for at least one hour.
- Cut the bars into 9 equal pieces. Using a rubber spatula, mix the frosting well and then frost the bars with an even layer of frosting. Alternatively, you can frost the bars and then cut them.