Raw Carrot Cake Candy Bars made with gluten-free and dairy-free ingredients for a healthier candy bar recipe with a peanut butter caramel and oatmeal cookie layer!
I’m not one who craves veggies on the regular (or ever to be honest). So when I can easily sneak some in to recipes I would least expect it, I feel oh so accomplished. Like i am some how fooling myself by sneaking them in there.
These Raw Carrot Cake Candy Bars are my latest obsession and as soon as you bite into your first one, you will know why.
They are basically snickers and a carrot cake combined in one recipe..
The base layer is this dreamy cookie-like crust made simple ingredients like oats, almonds and sweetened with Wedderspoon Manuka Honey. Wedderspoon’s honey is my go-to for all my no-bake desserts. It adds just the right amount of sweetness and I love the their honey is raw and unpasteurized. These bars don’t taste overly sweet and I love the consistency the manuka honey adds. Combined with some nut butter in the dough – SO good.
The peanut butter caramel layer though is an absolute dream. The smell of it alone had me swooning. I was licking the spoon from the batter and likely ate a bit too much before even adding it to the bar itself. Plus it is made with just two ingredients: dates and peanut butter!
Then I sprinkle some carrots and peanuts on top for a crunch. Jord didn’t even know I put carrots in there until I asked him if he wanted a carrot cake candy bar for dessert (fooled ya!).
You will definitely want to keep some of these on hand in the freezer whenever you can. Plus one bar is just the perfect serving. They are pretty dense so you won;t find yourself eating the whole batch like I tend to with cookies and banana bread.
Raw Carrot Cake Candy Bars
Raw Carrot Cake Candy Bars made with gluten-free and dairy-free ingredients for a healthier candy bar recipe with a peanut butter caramel and oatmeal cookie layer
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Yield: 8-10 bars 1x
- 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
- 1/2 cup organic shredded carrots
- 1/2 cup peanuts (I prefer roasted and unsalted)
- 1 cup dark chocolate chips or chunks of choice (code RACHL for free shipping)
- 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
- 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
- Press the base layer into the pan to form the cookie crust
- 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
- 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
- Melt the dark chocolate (I used the microwave and heated on 30 second increments, stirring often)
- Pour chocolate on top of the bars and spread evenly
- Add the candy bars to the freezer for at least two hours to set then slice and enjoy!
*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
Thank you Wedderspoon for sponsoring this post!