Carrot Cake No-Bake Energy Bars
Published on April 7, 2018
1 hrs 15 minsJump to Nutrition Facts
1 cup whole raw almonds
10 pitted and chopped Medjool dates
¾ cup shredded carrots
½ cup unsweetened shredded coconut
¼ cup dried pineapple pieces
1 scoop vanilla protein powder
1 tablespoon almond butter
½ teaspoon coconut extract
½ teaspoon almond extract
½ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
- Line a 9-inch square dish with parchment paper.
- Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
- Transfer dough to the prepared dish and press it down and smooth it out evenly.
- Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.
Nutrition Facts (per serving)
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