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Healthy No-Bake Carrot Cake Bars - Making Thyme For Health

Ingredients

• WHAT YOU NEED TO MAKE THESE BARS
• Quick Cooking Rolled Oats– While you could technically get away with using regular rolled oats, I highly recommend sticking with quick cooking oats for best results. Quick oats are partially cooked and rolled thinner which makes them perfect for no-bake recipes. As with all of my oats, Bob’s Red Mill is my go-to brand because I love that they’re certified organic and gluten-free. That means you don’t have to worry about sharing them with friends or family that have celiac disease! Bob’s makes sure to prevent cross contamination that often occurs with standard processing procedures.
• Shredded Carrot- This ingredient is obvious but I like to shred carrots myself rather than buy pre-shedded carrots because you want them to be soft and finely shred. Pre-shredded carrots often get dried out and are in long thick pieces that won’t pair well with the texture of these bars.
• Chopped Walnuts- Make sure you’re using finely chopped walnuts so that they blend nicely with the other ingredients.
• Unsweetened Shredded Coconut- While the coconut doesn’t add much for flavor it does wonders for the texture so I don’t recommend leaving it out.
• Ground Cinnamon and Ginger- Two must haves for that classic carrot cake flavor.
• Almond Butter- You could probably get away with substitutions here but almond butter really is the best option, in my opinion. That said, if you’re not an almond butter fan, cashew butter would be the best replacement because of it’s mostly neutral taste.
• Pure Maple Syrup- Maple syrup naturally sweetens the bars and the frosting. Make sure it’s pure maple syrup though, not pancake syrup.
• Vanilla Extract- Vanilla really enhances the flavor of these bars so please don’t skip it!
• Raw Cashews- Cashews make an incredible creamy base for non-dairy cream cheese frosting. They will need to be soaked prior to blending but it only takes 3o minutes if they’re soaked in super hot (almost boiling) water. My favorite blender for the frosting is the NutriBullet because it allows for much smaller batches compared to the Vitamix.
• Lemon Juice- Just a few tablespoons of lemon juice gives the blended cashews a tartness that’s reminiscent of cream cheese.

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