Raw Carrot Cake Candy Bar

Ingredients

Base layer

• 1 cup gluten-free rolled oats

• 1 cup raw pecans

• 1 cup gluten-free oat flour

• 3/4 cup unsweetened shredded coconut

• 1/2 cup honey

• 4 tablespoons creamy nut butter (I used sunflower)

Peanut butter caramel layer

• 2 cups pitted dates, soaked in boiling hot water for at least 15-20 minutes

• 3 tablespoons sunflower butter (Peanut Butter)

Top layer

• 1/2 cup organic shredded carrots

• 1/2 cup peanuts

• 1 cup Dairy Free chocolate chips

Directions

1. Add the base layer ingredients to a food processor and pulse until well combined (it should form into a big ball of dough). If the dough looks too dry, add a bit more nut butter until it is easy to form and does not crumble

2. Line a bread pan (can also do baking dish) with parchment paper so nothing will stick

3. Press the base layer into the pan to form the cookie crust

4. Wipe the food processor out then add the strained dates and sunflower butter and blend until you have a creamy and sticky caramel-like consistency

5. Spread the sunflower caramel on to the base layer then sprinkle the peanuts and carrots on top and press down into the bars so they stick

6. Melt the dark chocolate

7. Pour chocolate on top of the bars and spread evenly

8. Add the candy bars to the freezer for at least two hours to set then slice and enjoy!

*Recipe inspired by RachlMansfield