https://www.copymethat.com/r/9eTUVV3Gd/no-bake-carrot-cake-protein-bars/
60756870
JbzW1xx
9eTUVV3Gd
2024-03-29 11:10:01
No-Bake Carrot Cake Protein Bars
loading...
Servings: 12 | Serving Size: 1 bar
Servings: 12 | Serving Size: 1 bar
Ingredients
- subheading: For the bar:
- ½ cup (75g) dates
- ½ cup (75g) raisins
- ½ cup (75g) walnuts
- 2 scoops Arbonne Vanilla Protein Powder
- 2 tablespoons unsweetened vanilla almond milk
- 1 ½ teaspoons cinnamon, plus additional for sprinkling
- ¼ teaspoon allspice
- 1 ½ cups (130g) shredded carrots
- Pinch of salt
- subheading: For the vanilla protein icing:
- 1 scoop Arbonne Vanilla Protein Powder
- ¼ cup (60ml) unsweetened vanilla almond milk
- ⅛ teaspoon cinnamon
- ⅛ teaspoon vanilla extract
- Pinch of salt
Steps
- 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).
- 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.
- 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 to 15 minutes. Cut into 12 bite-size pieces.