I love carrot cake. Okay let’s be frank I love most kind of cakes, but the carrot variety in particular as it contains a VEGETABLE, which gives it a free pass to being healthy right? …….. right?
Hmmm if only it were that easy – I’d be adding carrots to sticky date pudding, BBQ shapes and rocky road ice cream in no time. Who’s with me!?
Unfortunately ALL the ingredients you put in your mouth count towards healthiness, which is why I love these chunky little carrot, date and chia power bars. They contain all natural ingredients, and the carrot, cinnamon & vanilla combine like a boss – resulting in a real carrot cake taste (minus the crap).
What’s in it for me you ask? Tonnes of protein via the quinoa and chia seeds, a hit of Vitamin A from the carrot and awesome good fats from the almonds that keep you full and lower bad cholesterol. Sounding kinda better than that standard carrot cake right?
(Original recipe tweaked via Cooking Ala Mel)
Ingredients: (makes approx 12 bars)
•2/3 cup washed & grated carrots
•1 cup Medjool dates, pitted
•1/2 cup walnuts
•1/2 cup almonds
•1/2 cup uncooked quinoa, rinsed
•1/4 cup unsweetened shredded coconut
•1 tsp cinnamon
•1/2 tsp vanilla
•1/3 cup chia seeds to sprinkle
Grab your trusty food processor, and blend together almonds and walnuts until starting to form a crumb. Process as fine or as chunky as you like. Throw in the carrots, quinoa, coconut and cinnamon and blend until fully combined.
Next, add the dates and vanilla and blend until the mixture starts to form a dough.
Press the dough into a baking/slice pan lined with baking paper. Sprinkle chia seeds over dough, and press down into mixture with fingers so they stick.
Bake at 180 degrees C for 15-20 minutes or until golden brown. Remove from pan and allow to cool on a wire wrack. Cut into bars and store in an airtight container.
Grab with a banana for breakfast, afternoon snack or post-workout refuel.