Carrot Cake Bars {Paleo, Vegan}
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Paleo Running Momma · by Michele★ 4.6 (29)

Carrot Cake Bars {Paleo, Vegan}

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 9%
CARBS 18G26% OF CAL
3G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 22G73% OF CAL
9G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced carrot cake bars with a pecan streusel and dairy-free cream cheese icing. Naturally sweetened with coconut sugar and maple syrup, grain-free and egg-free.

dessertbaked goodgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 1/4 cup refined coconut oil (or ghee, if not vegan solid but softened)
  • 1 cup chopped pecans
  • 1/4 cup blanched almond flour
  • 1/3 cup coconut sugar (or maple sugar)
  • 1/4 tsp fine sea salt
  • 1/2 cup raw cashews
  • 2 Tbsp coconut milk or almond milk
  • 3 Tbsp pure maple syrup
  • 2 tsp coconut oil (room temp)
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 2 flax eggs (2 Tbsp flaxseed mixed with 6 Tbsp water)
  • 1 1/2 blanched almond flour
  • 1/4 tapioca flour (or arrowroot)
  • 1/2 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 2/3 cup maple sugar or coconut sugar (or a combination (I used 1/3 + 1/3))
  • 1/3 cup refined coconut oil ((or ghee, if not vegan), melted and cooled)
  • 1 tsp pure vanilla extract
  • 1 1/4 cups shredded carrots (squeezed dry with paper towels)
PREP
30M
SODIUM
85MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.