Deep Dish Carrot Cake (Protein) Bars

³ Description

If you love carrot cake then you'll love these deep dish carrot cake protein bars. They are topped with a 2 ingredient "frosting" which tastes exactly like cream cheese. They make a delicious, more nutrient dense treat.

² Ingredients

•  4 oz White Chocolate
•  4 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 tsp Cinnamon
•  1/4 tsp Nutmeg (Ground)
•  2 large (7-1/4" to 8-1/2" long) Carrots
•  1/2 tsp Ginger
•  1 serving (serving = 1/4 cup) Trader Joe's 100% Pure Maple Syrup
•  6 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  4 serving (serving = 1 tbsp) Spectrum Chia Seeds
•  2 serving (serving = 1 container) So Delicious Cultured Coconut Milk
•  3 serving (serving = 1 scoop) EAS 100% Whey Protein Powder - Vanilla

q Directions

Deep dish carrot cake cheesecake bars - makes ~6

- 2 cups oats
- 3 scoops vanilla protein powder (I used lean body for her protein)
- 3/4 cup peanut butter (I used peanut protein and it worked well)
- 1/4 cup chia seeds
- 2 large carrots, shredded (or about 1/2 cup)
- pinch each cinnamon, nutmeg, ginger
- 1/4 cup liquid sweetener
- 1/2 cup white chocolate, melted (I used Amber lyn chocolates)
- 1/2 cup SO Delicious dairy free cultured coconut milk in unsweetened vanilla

Directions

Add all ingredients to a food processor (except last 2) and blend very well until your mixture starts to clump together. If using powdered peanut butter, add water to powder first to make peanut butter then add to food processor. Remove mixture from food processor (mixture will be sticky) and press into a small container (I used a 7x 5 x 1.5 inch glass container). melt chocolate and stir in cultured coconut milk. pour on top of your bars. Set in freezer until chocolate hardens. Cut into bars and enjoy. Store leftovers in freezer.

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