Dessert
No Bake Carrot Cake Bars
Recipe created by Sarah Schlichter, MPH, RD
- Prep-Time 5 Mins
- Servings 12 bars
Ingredients
- 1/2 cup Sun-Maid Natural Deglet Noor Pitted Dates (soaked and softened)
- 1 cup Sun-Maid California Sun-Dried Raisins
- 1 cup shredded carrots (about 2-3 medium carrots)
- 2 ¼ cups rolled oats, divided
- 1 tablespoon coconut oil
- ¼ cup peanut butter
- 1/8 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- ½ teaspoon salt
Directions
-
1
Soak dates in water to soften them, if needed.
-
2
Add softened and pitted dates to food processor and pulse until chopped and combined. Add raisins and shredded carrots and pulse a bit more.
-
3
Add 1 ¼ cup of rolled oats, coconut oil, peanut butter, ginger, cinnamon, nutmeg and salt to processor.
-
4
Pulse for 2-4 minutes, or until all ingredients are mixed and well combined.
-
5
Transfer to bowl and mix with remaining cup of rolled oats until oats are soaked into date and raisin mixture.
-
6
Line 8x8 baking pan with parchment paper. Transfer mixture to pan and push down evenly.
-
7
Transfer to freezer for 45 minutes to firm up.
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AMOUNT PER SERVING
- Calories from Fat:
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Products Used
In This Recipe
California Sun-Dried Raisins
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