Carrot Cake Bars {Paleo, Vegan}

paleorunningmomma.com

Dig In With Dana

subheading: Streusel:

¼ cup refined coconut oil or ghee, if not vegan solid but softened

1 cup chopped pecans

¼ cup blanched almond flour

⅓ cup coconut sugar or maple sugar

¼ tsp fine sea salt

subheading: “Cream cheese” icing:

½ 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

½ tsp pure vanilla extract

subheading: Batter:

2 flax eggs 2 Tbsp flaxseed mixed with 6 Tbsp water

1 ½ blanched almond flour

¼ tapioca flour or arrowroot

½ tsp baking soda

¼ tsp fine sea salt

1 Tbsp ground cinnamon

½ tsp ginger

¼ tsp nutmeg

⅔ cup maple sugar or coconut sugar or a combination (I used ⅓ + ⅓)

⅓ cup refined coconut oil (or ghee, if not vegan), melted and cooled

1 tsp pure vanilla extract

1 ¼ cups shredded carrots squeezed dry with paper towels

Directions at paleorunningmomma.com

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