This healthy spin on carrot cake from Eat The Gains is packed with protein, shredded veggies, healthy fats and lightly sweetened with dates. It’s gluten-free, dairy-free and vegan, which makes it an ideal snack or treat for people with food allergies. Plus, it comes together in just 15 minutes with only 112 calories per serving.
No-Bake Carrot Cake Protein Bars
For the bar
- 1/2 cup (75g) dates
- 1/2 cup (75g) raisins
- 1/2 cup (75g) walnuts
- 2 scoops Ka’Chava Vanilla Protein Powder
- 2 tablespoons unsweetened vanilla almond milk
- 1 1/2 teaspoons cinnamon, plus additional for sprinkling
- 1/4 teaspoon allspice
- 1 1/2 cups (130g) shredded carrots
- Pinch of salt
For the vanilla protein icing
- 1 scoop Ka’Chava Vanilla Protein Powder
- 1/4 cup (60ml) unsweetened vanilla almond milk
- 1/8 teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- Pinch of salt
Place the dates and raisins in a food processor or high-speed blender and pulse a few times until broken down into pieces. Add the walnuts, protein powder, almond milk, cinnamon, allspice and salt; blend until combined. Mixture will look very dry and crumbly. Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were).
Line a 7-by-5 glass baking dish with parchment paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.
Make the icing. Add all ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10–15 minutes. Cut into 12 bite-size pieces.
Serves: 12 | Serving Size: 1 bar
Nutrition (per serving): Calories: 112; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 100mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 10g; Protein: 4g