Carrot Cake Bars

Deliciously Easy Easter Carrot Cake Bars

These carrot cake bars are a perfect Easter treat – and they're super simple to make! Just throw everything in a food processor and bake. They're healthy too, full of wholesome ingredients. 

You can even add a decadent dairy-free white chocolate drizzle and some extra walnuts on top, but that's totally optional. These bars are delicious either way!

This recipe makes about 10 bars.

Ingredients:

For the base:

•     10 large, soft medjool dates (about a cup)
•     ½ cup raisins 
•     1 cup rolled oats 
•     1 cup walnuts 
•     ½ cup shredded coconut 
•     ½ cup grated carrot (from 1 medium carrot)
•     Zest of 1 orange and 2 tablespoons of orange juice
•     1 ½ teaspoons ground cinnamon
•     1 teaspoon ground ginger
•     ¼ teaspoon salt

For Topping:

•     Drizzle of dairy-free white chocolate
•     Chopped walnuts 

Instructions:

1. Preheat your oven to 180°C (350°F). 
2. To make the bars, toss all the base ingredients into a food processor and blitz for a few minutes. You want the mixture to be sticky and soft, with no big chunks of nuts. If your dates are dry or the mixture seems crumbly, add a tablespoon or two more orange juice until it's nice and moist. 
3. Press the mixture firmly and evenly into an 8-inch square baking tin. Bake for 20 minutes. Let the bars cool completely before cutting them into squares. 
4. If you're using the topping, drizzle melted dairy-free white chocolate over the bars and sprinkle with chopped walnuts. 

Store the bars in an airtight container. Enjoy!