Vegan No-Bake Carrot Cake Bars Recipe
These carrot cake bars are a delicious, no-bake vegan and gluten-free dessert perfect for spring celebrations like Easter or Mother’s Day, or any time you want a healthy, flavorful treat. Made with a naturally sweetened carrot layer and creamy cashew frosting, they need to be frozen for at least 8 hours to set properly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Carrot Layer
- 12 soft Medjool dates, pitted
- 1½ cups chopped carrots
- 1 cup shredded coconut
- 1 cup walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
Cashew Frosting Layer
- 1½ cups raw cashews*
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prepare the pan: Line a 9×5-inch loaf pan with parchment paper, ensuring the paper overhangs on the sides for easy removal later.
- Make the carrot layer: If your dates are not soft, soak them in warm water for 5 to 10 minutes, then pat dry. In a food processor, combine the dates, chopped carrots, shredded coconut, walnuts, cinnamon, nutmeg, and sea salt. Pulse until the mixture sticks together when pinched, forming a cohesive dough-like texture.
- Make the cashew frosting layer: In a high-speed blender, combine raw cashews, full-fat coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy, which may take a couple of minutes depending on your blender’s power.
- Assemble the bars: Press the carrot mixture firmly and evenly into the bottom of the prepared loaf pan to form the base layer. Then spread the cashew frosting evenly over the carrot layer, smoothing the top with a spatula.
- Freeze: Place the pan in the freezer for at least 8 hours or overnight to allow the bars to firm up and set completely.
- Serve: Remove the bars from the freezer and lift out using the parchment paper edges. Slice into bars with a sharp knife. If the bars are too firm, let them sit at room temperature for about 10 minutes before serving for easier slicing and a softer texture.
Notes
- If you do not have a high-speed blender for the cashew frosting, soak the cashews for at least 4 hours or overnight to soften them before blending. Blend longer if needed to achieve a smooth, creamy consistency.
- The bars need to be frozen for a minimum of 8 hours for the texture to set properly, so plan accordingly.
- Use soft Medjool dates for the best texture and natural sweetness; if dates are dry, soaking them is essential.
- Storing the bars in the freezer maintains freshness, but let them thaw slightly before serving for optimal flavor and mouthfeel.
Find it online: https://recipesbyliza.com/vegan-no-bake-carrot-cake-bars-recipe/
