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Raw Carrot Cake Bars With 3 Ingredient Cream Cheese Frosting

for the bars, mix everything in a food processor and blend until a smooth consistency is formed. this may need to be done in multiple batches depending on the size of the food processor. press the "batter" into the bottom of a glass baking dish or cake pan (8x4 inch). for the frosting, mix all ingredients in a medium bowl. spread over cake bars. store in the fridge for up to a week or store in the. . .

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Servings: 10

Prep Time: 15:00

Cook Time: 00:00

raw carrot cake bars

1/4 c pecans*

1/4 c pumpkin seeds*

1/4 c almonds*

1/3 c walnuts*

3 medjool dates (soaked in warm water for 10 min)

3/4 c shredded carrots

1 t ground flax seed

3 t unsweetened coconut flakes

2 t coconut oil

1 t fresh ginger (one small knob)

1/2 t pink himalayan salt

1/2 t vanilla extract

1/2 t ceylon cinnamon

1/2 t nutmeg

*i used all sprouted nuts for easier digestion

cream cheese frosting

1/2 c kite hill almond milk cream cheese

2 t raw honey

1 t vanilla extract

Preparation

1for the bars, mix everything in a food processor and blend until a smooth consistency is formed. this may need to be done in multiple batches depending on the size of the food processor.

2press the "batter" into the bottom of a glass baking dish or cake pan (8x4 inch).

3for the frosting, mix all ingredients in a medium bowl. spread over cake bars.

4store in the fridge for up to a week or store in the freezer for a few months.

Reviews: 0

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