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  • Carrot Cake Breakfast Bars
Recipe
carrot-cake-breakfast-bars

Carrot Cake Breakfast Bars

  • 9 bars
  • Prep: 20 minutes
  • Cook: 2 hours setting time
  • Dairy Free
  • Vegan
  • Vegetarian

Looking for a tasty breakfast alternative then these Carrot Cake Breakfast Bars have you covered. So simple to make and can be stored in the fridge all week so you have something to grab on the go every morning.

Made with
organic-rice-syrup
Organic Rice Syrup
Brown Rice

Ingredients

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

Instructions

  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.

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Since 1979 we at PureHarvest have aimed to share simpler, healthier, and more responsible ways of living within the community. We value what nature provides and believe a lighter touch helps us enjoy more from less.
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pureharvest
  • Products
    • Plant Milks
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    • Juices
    • Muesli
    • Sauces
    • Grain Cakes
  • Recipes
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  • Our Story
    • Our Commitments
  • Blog
  • Contact Us
    • FAQ