RAW CARROT CAKE BARS

Carrot Cake Bars:

1. In the bowl of your food processor, mix together the nuts, hemp hearts, and dates. Process until the pieces are all uniform in size and a sticky dough has formed.
2. Add the coconut oil and cinnamon then process well until combined.
3. Add the shredded coconut, carrots, and ginger – pulse just until incorporated, but not too much that the texture is too soft.
4. Line a sheet pan with parchment paper and pour the dough out onto it.
5. Shape the dough into one large rectangle and refrigerate until firm, about 5-10 minutes.
6. Slice the bar into desired bars*

*You can also roll this dough into balls straight from the food processor.

Frosting* (If desired):

1. In large bowl, beat or whisk softened butter vigorously.
2. Add vegan cream cheese and beat until creamy and smooth.
3. Add sifted powdered sugar one cup at a time until thick and spreadable and as sweet as desired.
4. Keep adding powdered sugar until it reaches the right (thick) consistency.

*Not a vegan? Just use regular butter and cream cheese.

These raw bars should keep in the refrigerator in an airtight container for at least a week or up to a month in the freezer. Enjoy!   Recipe by Lisa Marie Gonzales