NO-BAKE CARROT CAKE BARS

Directions

1. 1

   Soak your cashews! If you are using boiling water, soak them for about a half hour. If you are using room temperature water, soak them overnight.

2. 2

   Prepare your carrots by grating them and then remove any excess liquid.

3. 3

   Prepare the walnuts by chopping them up in a food processor, or by hand.

4. 4

   In a large mixing bowl, combine oats, carrot, walnuts, coconut shreds, raisins and spices.

5. 5

   In another mixing bowl, stir together the almond butter, maple syrup and vanilla extract.

6. 6

   Add the wet mixture into the dry ingredients and mix until everything is well combined.

7. 7

   Prepare an 8 x 8 freezer-safe dish with parchment paper.

8. 8

   Press the carrot cake layer evenly into the dish.

9. 9

   In a blender, add cashews, coconut milk, maple syrup, lemon juice and vanilla extract. Blend until smooth.

10. 10

    Pour the buttercream over the carrot cake mixture and spread evenly.

11. 11

    Transfer the dish to the freezer for 4-5 hours.

12. 12

    Slice and enjoy!! Keep extras in the freezer!