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No-Bake Carrot Cake Protein Bars
Servings: 12 | Serving Size: 1 bar
  • For the bar:
  • 1/2 cup (75g) dates
  • 1/2 cup (75g) raisins
  • 1/2 cup (75g) walnuts
  • 2 scoops Arbonne Vanilla Protein Powder
  • 2 tablespoons unsweetened vanilla almond milk
  • 1 1/2 teaspoons cinnamon, plus additional for sprinkling
  • 1/4 teaspoon allspice
  • 1 1/2 cups (130g) shredded carrots
  • Pinch of salt
  • For the vanilla protein icing:
  • 1 scoop Arbonne Vanilla Protein Powder
  • 1/4 cup (60ml) unsweetened vanilla almond milk
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon vanilla extract
  • Pinch of salt
  1. Place the dates and raisins in a food processor or high-speed blender and pulse a few times until broken down into pieces. Add the walnuts, protein powder, almond milk, cinnamon, allspice and salt; blend until combined. Mixture will look very dry and crumbly. Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were).
  2. Line a 7-by-5 glass baking dish with parchment paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.
  3. Make the icing. Add all ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10–15 minutes. Cut into 12 bite-size pieces.