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you could shop cake leftovers within the fridge, there may be no want to freeze the bars due to the fact they'll live firm and don’t melt. however you could, of path, also freeze them simply make certain to let them thaw for about 20 mins earlier than you consume them. in case you love carrot cake as tons as I do, then surely additionally take a look at out my baked carrot cake recipe.
No-bake carrot cake bars for breakfast or dessert. these healthful bars are vegan, gluten-unfastened, delicate sugar-loose, easy to make, and really creamy. They comprise healthful carbs, protein, and fat. ideal for Easter however they flavor splendid on every other day as well.Please leave a comment underneath if you make these scrumptious no-bake carrot cake bars. you may also make a picture of it and submit it on Instagram (or send me a DM).
INGREDIENTS
Dough
- 2 1/2 cups finely grated carrots (225 g)
- 2 cups oat flour (regular or GF) (220 g)
- 1 cup small pitted dates, soft (150 g)
- 1/2 cup shredded unsweetened coconut (45 g)
- 1/4 cup walnuts (or other nuts of choice) (30 g)
- 1 tsp cinnamon
- 1 tsp fresh grated ginger
- 1/4 tsp allspice
- Pinch of salt
Pudding for the cream layer
- 1 cup coconut milk canned (240 ml)
- 2 1/2 tbsp cornstarch or potato starch (20 g)
- 2 tbsp granulated sweetener
- Vanilla powder to taste
- Other cream ingredients
- 1 cup cashews (150 g)
- 3-4 tbsp maple syrup or any other liquid sweetener (70 g)
- 3 tbsp coconut oil melted (40 g)
INSTRUCTIONS
- Soak cashews for as a minimum hours in water (higher in a single day). in case you are in a hurry you could also boil them in water for approximately 15 mins until they're tender.
- start with the dough: positioned the walnuts and unsweetened shredded coconut into your meals processor and pulse for approximately 10 seconds. upload the oat flour and spices and pulse once more. subsequent, upload the carrots and dates and process till the elements are all combined. do not overprocess, however the dough must stick collectively when you press it between your palms.
- Line a 7x7 inch pan and press 1/2 of the dough into the pan (you may use a bigger pan but the bars might be less thick). positioned the pan into your freezer.
- Now make the cream: First, you may need to mix the coconut milk, starch and granulated sweetener in a saucepan and convey the aggregate to a boil. let simmer for a minute till it's thick, like pudding. Set apart.
- positioned the alternative substances for the cream into your meals processor or excessive-velocity blender, upload the pudding, and blend till the cream is completely clean. relying to your mixer/food processor this might take a couple of minutes.
- Pour 1/2 of the cream onto the dough and placed the pan back into the freezer for approximately 1 hour (or till the cream layer is pretty company). Then upload the other half of the dough on top, press it down, and eventually upload the last cream on pinnacle. put the pan back into the freezer for at least 2-3 hours (or overnight).
- once you unmold the cake, let it thaw for a couple of minutes and reduce it into 6-8 bars. experience your no-bake carrot cake bars thawed and save leftovers in the fridge!
source http://www.natasha-kitchen.com/2018/12/no-bake-carrot-cake-bars.html
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