Carrot Cake Breakfast Bars

Base

• 2 carrots, grated (approx 2 cups)
• 2 cups rolled oats
• 1 cup walnuts, roughly chopped
• 1 cup desiccated coconut
• 1/3 cup coconut oil, melted
• 1/4 cup Pureharvest Organic Rice Syrup
• 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch sea salt

Frosting

• 1 cup coconut yoghurt
• 1/2 cup cashews, soaked
• 2 Tbsp lemon juice
• 4 Tbsp Pureharvest Organic Rice Syrup
• 1 tsp vanilla extract/paste

1. Add all the ingredients for the base into a food processor and pulse until just combined (some texture is ok).

2. Line a brownie tin with parchment paper. Transfer the mixture into the tray and place in the freezer to set whilst you make the frosting.

3. Add all the frosting ingredients into a high speed blender or processor and blend on high until smooth.

4. Pour the frosting over the carrot cake and place back into the freezer for 1-3 hours until the frosting is completely set.

5. Remove from tray, and slice into bars. Sprinkle over some extra cinnamon. Store in a sealed container in the fridge.