Frosted Carrot Cake Bars

Prep Time 10 min Serves 18 bars     adjust servings


    For the bars

    • 2 cups raw pecans
    • 2 large carrots shredded
    • 1/2 cup dried pineapple
    • 1/2 cup unsweetened coconut
    • 10 medjool dates
    • 1 tsp cinnamon
    • 1/4 tsp sea salt

    For the frosting

    • One 15 ounce can full fat coconut milk (refrigerated overnight)
    • 2 tsp maple syrup


      For the bars:

      1. In a food processor , combine all the ingredients for the bars. About 1 to 2 minutes. If the mixture looks a little dry, you can add a little water.
      2. Line an 8x8 pan with parchment paper.
      3. Spoon batter into the pan and place the bars in the fridge.

      For the frosting:

      1. Open the can of coconut and scoop the fatty white part into a mixing bowl with the maple syrup. Save the water that is left for smoothies.
      2. Using a whipping attachment on your mixer , whip into a cream consistency. This may take a minute or two.
      3. Spoon the cream into a pastry bag and pipe the frosting on.
      4. Place in the fridge for 30 minutes.
      5. Use a pizza cutter to cut into bars. Enjoy!


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