Carrot Cake No-Bake Energy Bars

Published on April 7, 2018

Total Time:

1 hrs 15 mins

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• 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

1. Line a 9-inch square dish with parchment paper.

2. 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.

3. Transfer dough to the prepared dish and press it down and smooth it out evenly.

4. 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.

I Made It

Nutrition Facts (per serving)

150Calories10g Fat12g Carbs6g Protein

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Nutrition FactsServings Per Recipe12Calories150% Daily Value *Total Fat10g12%Saturated Fat3g15%Cholesterol1mg0%Sodium31mg1%Total Carbohydrate12g4%Dietary Fiber3g10%Total Sugars6gProtein6gVitamin C1mg4%Calcium43mg3%Iron1mg4%Potassium186mg4%

None

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