Carrot Cake Collagen Protein Bars
Carrot cake lovers, let’s have a chat about carrot cake protein bars. How cool is it that my new favorite protein bar recipe happens to be healthy!If you love carrot cake as much as I do, you will love this recipe - gooey, chewy, so delicious and laden with nourishing ingredients, easy to make and the perfect sweet treat or dessert.And guess what, you don’t even have to turn on your oven!These taste exactly like a soft and fluffy carrot cake but in a healthy snack bar form topped with yummy cashew cream frosting. Packed full of protein, fiber and with no added sugar, and even a dose of veggies too so it's the perfect snack recipe to have on hand! A word about collagen peptides that is included in this recipe. Its considered one important protein for full-body benefits. Collagen is in every nook and cranny of your body. Radiant skin, hair, and nails, stronger immune defences, better gut health, and more, all start with this mighty, multi-tasking protein. I throw it in everything from smoothies, to smoothie bowls to no bake sweet treats and desserts.When I first made the recipe I had a feeling these bars would be good but they actually turned out way better than I expected. They immediately made their way to the top of my favorite recipes list the first time I made them.Is it a low calorie carrot cake recipe? No. This carrot cake is healthy in the sense that it’s highly nutritious. It’s not diet food (if there really is such a thing). There are no “empty calories” here. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from natural fruits and nuts – and carrots of course.It’s a gluten free, refined sugar free and also happens to be dairy free and eggless. Pretty friendly all around really.And it’s tasty. Very, very, tasty.That’s what you get when you combine carrots, dates, sultanas, dried apricot and pineapple, coconut, orange zest, honey and spices with almonds and walnuts. It’s moist, dense and full of flavor. A creamy and luscious cashew cream frosting is smoothed on top to take these bars to the next level!I ALWAYS have a batch of homemade protein bars on hand, especially with all the snacking I tend to do. Whether it is between meetings, before a workout, or when I can’t last until dinner, homemade protein bars have been a savior!I snack on them whenever I need a boost. They are super compact too, so I have no issues packing a couple in my bag to snack on during the day!That’s because if I can make a 'healthified' version and enjoy the flavor and essence of carrot cake without all the refined sugar, refined flour and oil, I’m going to do just that. Although, if I’m being completely honest, it’s very hard to stop at just one. I may have eaten two or three in one sitting. But who’s counting? Not me. 🙂
Servings 16
Ingredients
- 2 large carrots - peeled and chopped into 1-inch chunks
- 1 1/2 cups dates, soaked at least 30 minutes and drained
- 1 cup almonds
- 1 cup walnuts
- 1 cup desiccated coconut
- 1/2 cup collagen peptides protein powder or any other protein powder
- 1/2 cup dried apricot
- 1/2 cup dried pineapple
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
Cashew Cream Frosting
- 1 1/2 cups cashews, soaked 3+ hours and drained
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1-2 lemons, juice and zest (depending on how lemon-ey you prefer)
- 1-2 tablespoons water
Toppings
- Fresh or dried fruit
- Chopped nuts
- Coconut shreds
- Seeds like pumpkin or sunflower
Instructions
- Line an 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place carrots, almonds and walnuts in a food processor and process until broken down and crumbly. Add dates, and continue to process until a sticky dough has formed. Add coconut, protein powder, apricots, pineapple, orange zest, spices and vanilla and pulse a few times until combined.Be careful not to over process as its nice to have texture variance and different sized “bits” in your carrot cake base.Transfer the batter from the food processor to the lined dish. Press it down into an even layer with a spatula or back of a spoon. Put in the freezer for an hour or until the bars to firm up while you make the frosting.
Cashew Cream Frosting
- Place cashews, coconut oil, lemon juice and honey into a food processor. Start with 1 tablespoon of water then blend until smooth. If it's having trouble blending, scrape down the sides and add another tablespoon of water then blend again.Be careful not to add too much water or it will be too thin. Add just enough to get it moving but still maintain a thick consistency.Taste test and add more lemon or honey if you think it needs it.Transfer the frosting to a sealed container and refrigerate for 1-2 hours.When the bars are solid, take them out of freezer and lift the parchment paper with the bars out of the baking dish.Spread the frosting on top of the bars in an even layer. Cut into 16 or more smaller squares to serve.Store in the fridge in an airtight container for up to a week.To freeze, slice the bars then put in a single layer on a tray or plate in the fridge or freezer for 30 to 60 minutes to firm up the frosting. Once the frosting is firm, wrap each one in plastic wrap. Transfer to a freezer bag or container. Store for up to 3 months.Thaw in the fridge overnight or on the counter for a few minutes to soften before eating.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
