This is the second time I have made the healthy enough for breakfast recipe! Original recipe is at the following link http://ourfourforks.com/carrot-cake-bars although I have taken a couple of shortcuts on this version and it also contains less sugar. For information about the diabetic friendly nature of dates check out this link http://www.prevention.com/health/diabetes/diabetes-prevention-healthy-diabetes-diet-foods
For the carrot cake base:
Ingredients
- 1 cup packed pitted whole dates, Medjool or soaked overnight (or at least a few hours)
- 1 cup raw walnuts (plus more for garnish, optional)
- ⅓ cup unsweetened, dried shredded coconut
- 1 cup grated carrots
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Line a small pan or tupperware container with parchment / baking paper
- Drain the dates and add the ingredients together and pulse until the fruit is finely chopped and blended and the mixture begins to stick together. This should take a couple of minutes and you may need to scrape the sides with a spatula occasionally.
- Spread the mixture evenly in the parchment lined container and place in the freezer until set, about an hour.
- You will need the container you used for the base for the next step so don't wash it.
For the cream cheese frosting:
Ingredients
- ¾ cups raw cashews, soaked at least 4 hours
- 1 tablespoon coconut oil, melted
- 1 tablespoon coconut milk (or water)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
Instructions
- Add all ingredients to the container you used for blending the carrot cake base and blend until very creamy.
- Spread mixture evenly on top of carrot cake base, sprinkle with chopped walnuts and cinnamon (if desired) and put back into the freezer another hour.
- When set, remove from freezer, allow to thaw for a couple of minutes and cut into desired shape. Keep the bars in an airtight container in the fridge for up to 3 weeks or freezer for up to 3 months.