Always on the hunt to make a new flavor of bars to take on the go or stash in my lunchbox. This week’s trial run- carrot cake RX bars! And I have to say, these produced one of the best textures of any that I’ve made.
My brother told me the raspberry chocolate ones were too gooey, so I would like to say that if you’ve made any of these that I’ve created- adjust the recipe to your needs/liking! Dates are different sizes and vary in their moisture, so sometimes the mixture is too wet or too dry, and it’s different every time! lf the bars seem a little too dry, add some more dates (or for these, carrots!) in there. And reversely, if they’re too gooey, add more dry ingredients like nuts or protein!
Ingredients:
- ½ C almonds
- ½ C cashews
- ½ C chopped walnuts
- 1 c shredded carrots
- 1 ½ C chopped dates (about 12)
- ¾ C eggwhite protein powder
- ½ C shredded coconut
- Pinch of nutmeg and cloves
Makes 8 bars
Now you make it:
- Pulse almonds and cashews together in the food processor until they are finely ground. Add in dates until they are crumbled together
- Add in rest of the ingredients and blend together for several minutes, until the mixture becomes thick and formed
- Line a pan (a standard bread loaf pan works best I think, but use whatever you’ve got) and press carrot cake RX bars into the pan and smooth out
- Freeze carrot cake RX bars for about 20 minutes so they can set before you cut them into bars. Wrap individually and store either in the refrigerator or freezer.
Enjoy!
If you liked these, try my other favorites- the coconut macadamia RX bars!
