Raw Carrot Cake Bars
Recipe created by Magda from Rebel Animal @rebel_animal @fearless_plant_life
2 large carrots, peeled
1 ½ cups (180g) oats, blitzed onto the flour, or shop-bought oat flour
1 cup (175g) pitted dates
1 cup (145g) dried mango or dried apricots
½ cup desiccated coconut, unsweetened
¼ cup melted coconut oil
½ tsp cinnamon
Pinch of nutmeg
Walnuts or pumpkin seeds to decorate- optional
Cut the carrots into smaller chunks and put them into a high-speed blender. Blitz for a few seconds, add the rest of the ingredients and pulse till everything sticks together. The mixture should not be too wet, if it seems to dry, add few more drops of coconut oil.
Line the square tin, anything between 15-20cm will work, press down the mixture evenly, arrange pieces of walnuts or pumpkin seeds, if using, gently press them onto the mixture, and refrigerate for a good few hours. Take out from the fridge, cut into bars and keep in airtight containers. They will keep for 5days.