Carrot Cake Protein Bars

Ingredients

• Oat flour

  Partially debranned

  2 cup or 274g

• Syrup, Sugar Free, Low Calorie, Maple Flavor

  Cary's

  4 tbsp or 200g

• Coconut Flour

  Organic - Bulk Barn

  4 oz or 113g

• Almondmilk, Unsweetened Vanilla

  Silk

  ½ cup or 50g

• Carrot Puree

  Wegmans

  ½ cup or 123g

• Bare Almond Butter, Smooth

  Barney & Co.

  4 tbsp or 64g

• Protein Powder Drink Mix, Select Protein, Gourmet Vanilla

  PEScience

  3 scoop or 93g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Organics Applesauce Sweetened

  President's Choice

  ⅛ cup or 31g

Directions

1. Line an 8 x 8-inch pan with parchment paper and set aside.
2. In a large mixing bowl, combine the flours, protein powder, granulated sweetener and cinnamon and mix well.
3. In a microwave-safe bowl or small saucepan, combine the almond butter and syrup and heat until melted. Pour the wet mixture into the dry and mix well. Add the pureed carrots and mix until combined- The batter should be crumbly. Using a tablespoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
4. Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.
5. For the frosting
6. In a small mixing bowl, add the vanilla protein powder, cinnamon and sweetener and mix well. Using a tablespoon, add dairy free milk of choice until a thick batter is formed. Spread on protein bars and refrigerate until firm.
7. Recipe by: Arman (source: https://thebigmansworld.com/no-bake-carrot-cake-protein-bars/)