• Sarah Gearino

Carrot Cake Protein Bars


Main Ingredients

Icing Ingredients


My friend Tara is a huge juicer and was kind enough to give me her left over carrot pulp. I automatically thought of carrot cake and I knew I was on a mission to make a protein packed treat! To be honest…I am up for eating just about anything with a cream cheese icing!lol This is how I created these fabulous treats:

  • Gather the ingredients for the bars.

  • If you do not have carrot pulp, put carrots into food processor and grind up well. Drain the juice from the pulp and use this in recipe.

  • Take the pits out of the dates. Put dates into a food processor and grind up for a few seconds. Put the dates in a large bowl.

  • Put the nuts in the food processor and grind up for a few seconds.

  • Put the nuts into the large bowl with the dates. Add all other “main ingredients” to the bowl except the coconut oil. Mix well with your hands.

  • Scoop coconut oil out into a small dish and microwave for 15 seconds or more until melted. Add coconut oil in and mix well again with hands.

  • Prepare a cookie sheet with parchment or wax paper. Spread the carrot mixture onto the paper/sheet. Push the mixture down and spread out in order to make the entire piece the same thickness from edge to edge.

  • Fold the excess paper over the top of the mixture. Place in freezer for at least 1 hour. If you would like, you can flip the mixture over at 30 minutes onto another piece of wax paper and put in freezer again. This ensures both sides firm up equally.

  • Once frozen/firm, cut into equal pieces and individually wrap them. Keep in freezer until 10-15 minutes before you would like to eat the.

  • Mix all of the icing ingredients together while the bars are in the freezer.

  • Top with icing and enjoy!

0 views

© 2018 SARAH GEARINO - DESIGN BY CASSIE WARD