NO BAKE CARROT CAKE PROTEIN BARS (PALEO, VEGAN, GLUTEN FREE)

Imagine if vegetables were in high school. Two of it’s pupils would be the humble carrot and the..not so humble pumpkin.

The carrot is your quintessential ‘classic’ high schooler- An all arounder.

Pumpkin, on the other hand, is like that popular girl who’d only speak to you and shimmy around your locker during exam time or when they want something from you. Once exams are over- BOOM. Gone. Shimmying around those guys who’d merely yawn and a bicep pops out.

Dear GOD why did you not gift me which such bodily functions? I yawn and I look like Kim Kardashian crying over her latest ‘leaked’ photo….and by leaked photo I mean whichever photo Kris Jenner anonymously sent to TMZ.

….Friends, ignore that mini paragraph. My inner high schooler is having a whinge.

Anyway, pretty much pumpkin only occurs for part of the year (in the northern hemisphere) and we all forget about that epic orange creation, who is there consistently- The humble carrot. Carrots (no longer in a school setting) are the perfect vehicle for dips, peanut butter or that added crunch we all crave when we don’t have access to a pack of chips. Sure we may get a beta-carotene glow from them too, but unlike pumpkin, it’s less likely unless we’re part bunny rabbit.

Today’s recipe was originally going to be delicious carrot cake protein bars I’d been working on for a while. I originally had planned to make a simple cinnamon glaze using coconut butter but then did one better- Made a frosting with an even bigger boost of protein. Holla!

For the bars

• 2 cups gluten free oat flour (For the paleo option, use 1 cup coconut flour and omit extra coconut flour)
• ½ cup coconut flour, sifted (Can sub for almond or more oat flour)
• ½ cup vanilla vegan, paleo or casein protein powder
• 2 T granulated sweetener of choice (optional)*
• 1 T cinnamon
• 1 tsp mixed spice
• 1/4 cup almond butter (can sub for any nut butter)
• ½ cup brown rice syrup (sub for maple syrup in the paleo version)
• 1/2 cup mashed carrots
• 1 T + dairy free milk of choice**
• For the frosting (non paleo)
• 1 scoop vanilla protein powder (Can sub for 1/4 cup granulated sweetener of choice)
• 1/4 cup cream cheese (I used a vegan brand to keep it dairy free)
• 2 T + dairy free milk of choice

For the bars

1. Line a large baking dish with greased paper and set aside.
2. In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, mixed spice and mix well.
3. In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the mashed carrots and mix until combined- The batter should be crumbly.
4. ..................................

for full recipes please see : thebigmansworld.com

Share this post