Healthy No Bake Carrot Cake Bars Food

HEALTHY NO BAKE CARROT CAKE BARS

Steps:

• Line an 8x8 baking dish with parchment paper then set aside.
• In a small bowl, add the ground flax and water. Stir to combine then set aside to thicken.
• In a large bowl, combine the quick oats, shredded carrot, finely chopped walnuts, coconut, ground cinnamon, ginger, and salt. Stir to combine.
• In a small saucepan, melt together the almond butter and maple syrup. Stir until well combined. Remove from heat then stir in the vanilla extract.
• To the large bowl with the oats, pour in the melted almond butter syrup mixture and the flax egg. Using a spatula, fold the dry ingredients together with the wet until evenly combined. Make sure all of the oats are nice and saturated so that the mixture sticks together when pressed between your fingers. Transfer the mixture to the lined baking dish then use the spatula to press it down into an even layer. If you have a pastry roller you can use that to make the top as flat and even as possible. Refrigerate for at least 2 hours to set (or up to overnight if covered).
• Meanwhile, prepare the frosting. Combine the soaked (drained and rinsed) cashews to a blender with the lemon juice and syrup. Start with 1 tablespoon of water then blend until smooth. If it's having trouble blending, scrape down the sides and add another tablespoon of water the blend again. Be careful not to add too much water or it will be too thin. Add just enough to get it moving but still maintain a thick consistency. Transfer the frosting to a sealed container and refrigerate for 1-2 hours.
• Lastly, spread the frosting on top of the bars in an even layer. Cut into 16 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

CARROT CAKE NO-BAKE ENERGY BARS

Steps:

• Line a 9-inch square dish with parchment paper.
• Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
• Transfer dough to the prepared dish and press it down and smooth it out evenly.
• Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.