These carrot cake bars are a perfect Fall snack, combining healthy fats and fiber with low sugar content, and a boost of Vitamin A. They are easy to prepare and require chilling in the fridge before slicing into delicious bars.
1: Grate chopped carrots in a food processor until finely shredded, set aside.
2: Add cashews to the processor and pulse until finely grated, leaving some chunks if desired.
3: Add shredded carrots and remaining ingredients to the processor and pulse until it forms a ball of dough.
4: Pour the mixture into a parchment-lined loaf tin, leaving space on each side.
5: Let the mixture sit in the fridge for 3 hours (or overnight) until hard enough to slice.
6: Slice into 8 bars, then slice each bar in half again.
7: Optional toppings include extra cinnamon, coconut butter, almond butter, yogurt, or a mixture of coconut butter and maple syrup.
