Description
These no-bake carrot cake bars are loaded with oats, nuts, carrots, and naturally sweet Medjool dates—finished with a light white chocolate drizzle. They’re wholesome, quick, and freezer-friendly!
Ingredients
Units
Scale
Carrot Cake Bars
- 1 3/4 cups old-fashioned rolled oats
- 1 1/3 cups raw walnuts, chopped or halved
- 1/2 cup raw pecans, chopped or halved
- 1 cup carrots, finely shredded
- 1/3 cup unsweetened coconut flakes
- 10 plump Medjool dates, pitted
- 1/4 cup raisins
- 2 tbsp pure maple syrup (optional)
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
White Chocolate Drizzle
- 1/2 cup white chocolate chips (use 1/3 to 1/2 cup to taste; vegan if desired)
Instructions
- Make the oat & nut flour: Pulse rolled oats in a food processor to a flour-like texture; transfer to a bowl. Add walnuts, pecans, and coconut to the processor and pulse to a coarse crumb. Return the oat flour to the processor and pulse once or twice to combine (do not over-process).
- Process the dough: Add shredded carrots, pitted dates, raisins, optional maple syrup, salt, cinnamon, and nutmeg. Process, scraping the sides as needed, until a sticky, thick dough forms.
- For bars: Line an 8×8 inch pan with parchment (overhang as handles). Press dough firmly into an even layer. Freeze 1 hour to set.
- For cutouts (optional): Roll dough between two sheets of parchment to 1/2-inch thickness. Freeze 10 minutes to firm, cut shapes with cookie cutters, and place on a parchment-lined sheet. Freeze 1 hour.
- Melt the white chocolate: Microwave chips in a bowl in 20-second bursts, stirring between each, until smooth. Transfer to a small bag and snip a tiny corner.
- Finish & set: Drizzle chocolate over bars or shapes and freeze 15 minutes more until the drizzle hardens. Lift from pan using parchment and slice into 12 bars.
Notes
Storage: Keep bars chilled for best texture—5 days in the fridge or up to 2 months in the freezer (well wrapped).
Substitutions: Use almonds for walnuts/pecans; swap raisins with chopped dried cranberries; omit white chocolate for fully vegan/refined sugar–free.
Allergy tip: Use gluten-free certified oats if sensitive.
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18
- Sodium: 100
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 5
- Protein: 6
