No Bake Carrot Cake Protein Bars (Paleo, Vegan, Gluten Free) Recipes

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Hello there, welcome to our recipe blog site. Below you can obtain an overview on how to make really delicious No Bake Carrot Cake Protein Bars (Paleo, Vegan, Gluten Free) recipes. The manufacturing procedure is extremely easy, you simply need to follow the techniques that we have actually composed on this page. The complying with are the phases of just how to cook No Bake Carrot Cake Protein Bars (Paleo, Vegan, Gluten Free). Please follow the guidelines well.

Carrot cake is my favorite dessert of all and I love that you have created a healthy, guilt-free version. By the way, the Bai Coconut flavor is my favorite too, although I’ve recently tried the Blueberry and love that one as well. Can’t wait to give these bars a try!
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
  • Line a large baking dish with greased paper and set aside. 
  • In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, mixed spice and mix well. 
  • 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. 
  • Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed. 
  • Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired. 
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