Carrot Date Bars

Here is a delicious bar recipe free of gluten, soy, egg, and dairy.

  • 5 Tbsp Dates
  • 4 Tbsp Sunflower Seeds
  • 4 Tbsp Cashew Butter (I use fresh ground from Whole Foods can also use almond or peanut butters)
  • 4 Tbsp Pumpkin Seeds
  • 6 Tbsp Shredded Carrots
  • 6 Tbsp Gluten Free Oats
  • 3 Tbsp Rice Bran (optional)
  • 3 Tbsp Ground Flax Seeds or Chia Seeds

**Note: sometimes have to add more dates or cashew butter – make sure that you chop the dates fine before adding rest of ingredients

  1. Preheat oven to 325.
  2. Chop dates in food processor until fine (It’s important not to have chunks of dates)
  3. Add cashew butter, sunflower seeds and carrots in food processor ‐ chop fine;
  4. Stir in oats, rice bran, pumpkin seeds (Mixture should be sticky but able to form a ball)
  5. Line an 8 X 8 pan with parchment paper. I found it easier just to press mixture into pan versus trying to roll it out.
  6. Precut bars before baking.
  7. Bake at 325 for 20 minutes

Add 2 Tbsp carob or cocoa powder to mixture or other kind of nuts for variety. I sometimes add sesame seeds; currants, coconut flakes, even goji berries

I found that chopping the nuts/seeds/berries makes a smoother bar.

I sometimes add a protein powder to add to the mixture (1‐2 scoops) – RAW PROTEIN from Vitamin Cottage or Whole Foods.

Substitute fresh ground peanut butter or almond butter for the cashew butter.

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