Carrot Cake Bars:
- 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.
- Add the coconut oil and cinnamon then process well until combined.
- Add the shredded coconut, carrots, and ginger - pulse just until incorporated, but not too much that the texture is too soft.
- Line a sheet pan with parchment paper and pour the dough out onto it.
- Shape the dough into one large rectangle and refrigerate until firm, about 5-10 minutes.
- Slice the bar into desired bars*
*You can also roll this dough into balls straight from the food processor.
Frosting* (If desired):
- In large bowl, beat or whisk softened butter vigorously.
- Add vegan cream cheese and beat until creamy and smooth.
- Add sifted powdered sugar one cup at a time until thick and spreadable and as sweet as desired.
- 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
