Raw Carrot Cake Candy Bars

Prep Time 20 mins
Cook Time 2 hours
Total Time 2 hrs 20 mins
Yields 8-10 bars

Ingredients

Base layer

  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1 cup gluten-free oat flour
  • 3/4 cup unsweetened shredded coconut 
  • 1/2 cup Wedderspoon Manuka Honey
  • 4 tablespoons creamy nut butter (sunflower, almond, peanut!)

Peanut butter caramel layer

  • 2 cups pitted dates, soaked in boiling hot water for at least 15-20 minutes
  • 3 tablespoons creamy peanut butter

Top layer

  • 1/2 cup organic shredded carrots
  • 1/2 cup peanuts (I prefer roasted and unsalted)
  • 1 cup dark chocolate chips or chunks of choice

Directions

  1. Add the base layer ingredients to a food processor and pulse until well combined (it should form into a big ball of dough). If the dough looks too dry, add a bit more nut butter by the spoonful until it is easy to form and doesn't crumble
  2. Line a bread pan (can also do baking dish but shape will be different) with parchment paper and grease with a bit of coconut oil on the sides so nothing will stick
  3. Press the base layer into the pan to form the cookie crust
  4. Wipe the food processor to get rid of any crumbs then add the strained dates and peanut butter and blend until you have a creamy and sticky caramel-like consistency
  5. Spread the peanut butter caramel on to the base layer then sprinkle the peanuts and carrots on top and press down into the bars so they stick
  6. Melt the dark chocolate (I used the microwave and heated on 30 second increments, stirring often)
  7. Pour chocolate on top of the bars and spread evenly
  8. Add the candy bars to the freezer for at least two hours to set then slice and enjoy!

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Recipe Notes

*Store in the fridge for 1 week or freezer for 2 months

**I have not tested other flours in the recipe. Any ingredients that have been tested as subs are listed in the recipe 

© 2019 rachLmansfield. All rights reserved.