Carrot Cake Raw Bars

5 from 1 reviews


  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts
  • 1/4 cup hemp hearts
  • 1 cup fresh Medjool dates, pitted and roughly chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon cinnamon
  • 1/4 cup shredded sweetened coconut
  • 1/2 cup finely shredded carrot
  • 1/4 cup crystallized ginger, chopped small


  1. In the bowl of your food processor, mix together the nuts, hemp hearts, and dates. Process until the pieces are all uniform in size and a sticky dough has formed. Add the coconut oil and cinnamon then process well until combined. Add the shredded coconut, carrots, and ginger; pulse just until incorporated, but not too much that the texture is too soft.
  2. Line a sheet pan with parchment paper and pour the dough out onto it. Shape the dough into one large rectangle and refrigerate until firm, about 5-10 minutes. Slice the bar into desired shapes. *You can also roll this dough into balls straight from the food processor.
  3. These raw bars should keep in the refrigerator, in an airtight container, for at least a week or up to a month in the freezer.
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