Carrot Cake Raw Bars

Carrot Cake Raw Bars

Turned on of my favorite energy ball recipes into a bar, because why not?

I love the flavor of these bites- they are so satisfying with some natural sweetness and healthy fats! I love topping these with some coconut butter for a "frosting". This is a great recipe to prep for a busy week for easy grab-and-go snacks.



  • 2 medium carrots, chopped 
  • 1 1/2 cup cashews 
  • 1/2 cup unsweetened shredded coconut 
  • 4 dates
  • 1 tbsp chia seeds
  • 1/4 tsp salt
  • 1/2 tsp cinnamon 
  • 1/8 tsp nutmeg
  • 1/4 cup coconut flour 
  • 1 tsp coconut oil or MCT oil 
  • 1 tsp vanilla 
  • Optional: 1 tbsp of coconut sugar or maple syrup for a little more sweetness
  1. Grate chopped carrots in food processor until finely shredded, set aside. Alternatively, use a grater to shred the carrots by hand. 
  2. Add cashews to processor and pulse until finely grated. You can leave some chunks if you want.
  3. Add carrots back and remaining ingredients and pulse until turned into a ball of "dough". This may take a few minute and you may have to scrape the sides down a couple times.
  4. Pour into a parchment-lined loaf tin. Leave some space on each side so that the bars are not too thin.
  5. Let sit in fridge for 3 hours (or overnight) until hard enough to slice. Slice into 8 bars, then slice in half again. 
  6. Optional toppings: extra cinnamon, coconut butter, almond butter, yogurt, or coconut butter mixed with maple syrup.