Raw carrot cake bars with coconut butter frostingback to main
What better way to start the day than with some chewy and thick raw carrot cake bars?! These bad boys are all vegan, glutenfree, dairy free, histamine free and free from refined sugar and believe it or not taste like heaven! They have an incredible fudgy texture and include everything you need to kick start the day or get through a long afternoon at the office.
My tip: If you can, keep the raw carrot cake bars in the fridge over night or even in the freezer before you cut them up to make sure they stick together properly.
The list of ingredients might seem a little intimidating at first. I also admit, that I usually make recipes with less ingredients but to be honest with you for me, these are very basic ingredients and I always have them in my pantry. This way, I don’t have to go buy foods every time I’m making some healthy snacks. If you don’t have these ingredients at home yet, I highly recommend stocking up on them because you will want to make these raw carrot cake bars again! Also, I use oats, maple syrup and the other ingredients for so many recipes, it’s really worth having them in your house all the time.
For the bars, line a casserole dish with baking paper. In a mixing bowl combine all the dry ingredients (oats, cinnamon, vanilla, salt, carrots, coconut sugar). Add the apple sauce, almond butter and maple syrup and mix well. Transfer the batter into the lined casserole dish and press down evenly and firmly. Place in the fridge while making the frosting.
For the coconut butter frosting, combine all the ingredients (coconut oil, maple syrup, coconut butter). Mix well and cover the carrot cake batter evenly. Place back into the fridge for at least 20 min until the frosting firms up. Cut into 9 bars and store in the fridge in an airtight container.