Raw, Vegan, Gluten-Free

No-Bake Carrot Cake Protein Bars

I like to make these carrot cake protein bars on the weekend and then have them during the week for my breakfast on the go, as a post-workout snack or a healthy dessert. They are moist and nicely sweet with an intense cinnamon flavour. They are also high in protein, healthy fats and complex carbohydrates.

Raw, Vegan, Gluten-Free
Raw, Vegan, gluten-free

 

Makes: around 16 bars
Preparation time: 1 hour

Ingredients

  • 2 1/2 cups gluten-free oat flour
  • 1 cup raisins
  • 1/2 cup brown rice protein powder
  • 1 cup shredded carrots
  • 1/3 cup almond butter
  • 2 tbsp orange juice
  • 2 tbsp cinnamon
  • 1 tsp chia seeds
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • zest of an orange

Directions

  1. Line a large baking dish with parchment paper and set aside.
  2. In a mixing bowl, combine gluten-free oat flour, protein powder, chia seeds, all the spices, salt and mix well.
  3. Put almond butter and orange juice into a bowl and mix well. Set aside.
  4. Add the wet mixture to the dry and mix until well incorporated.
  5. Lastly, add the carrots and give it another good stir.
  6. Add a bit more of orange juice if the mixture is too dry.
  7. Transfer the mixture to a baking dish and press firmly.
  8. Refrigerate for at least 30 minutes.
  9. Take out from the fridge and cut out bars.
  10. Store in airtight container. It will last up to 3 days.

 

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