When you can’t decide between celebrating St. Paddys or St. Joes this week… skip to Easter? 🥕
Who else is the killer combo of Italian and Irish?!
Or maybe I should say who else is also a tad on the crazy side?
Best kind of crazy obviously. 🙃
Well I may not have shamrocks or zeppole today but I have a killeeeeeerrr carrot filled recipe for your Easter celebrations.
✔️Vegan Friendly
💯Gluten Free
🌱High Protein
👏🏻No Baking
…aaannndd you’ll want to make a tub of the coconut butter frosting.
| Prep Time | 15 min |
| Passive Time | 30 min |
| Servings |
bars
|
Ingredients
- Bars
- 1 c almond flour
- 30 g Protein Powder optional*
- 1 tbsp cinnamon
- 1/4 c Carrots grated
- 2 tbsp Maple Syrup
- 1/4 c Peanut Butter warmed/gooey
- 1/4 c Milk dairy free or of choice**
- Frosting:
- 1/2 c Coconut Butter melted
- 2 tbsp Coconut Oil melted
- 1 tsp Maple Syrup
Ingredients
|
|
Instructions
- Lightly spray an 8 x 8 baking dish and set aside.
- In a large bowl, whisk flour, protein powder and cinnamon.
- Add in shredded carrots.
- In a small bowl combine syrup, milk and peanut butter.
- Add into large bowl until a thick batter is formed.
- Transfer mixture to dish- pack down and refrigerate for 15 min.
- Combine frosting ingredients until well mixed.
- Cover the carrot cake bars and refrigerate for 15 minutes, until both layers firm.
- Cut into squares!
Recipe Notes
*Use additional flour if choosing not to use protein powder.
**Adjust dairy free milk accordingly- depending on the flour or protein powder combination, you may need more.
Keep leftovers refrigerated or in the freezer.