Carrot Cake Paleo Magic Cookie Bars

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These easy carrot cake paleo magic cookie bars taste like the real thing, except in gluten, grain and dairy free form – complete with frosting! They’re a vegan friendly, healthy dessert for Easter!

For the bars:
2/3 Cup Pecans
1/2 Cup Unsweetened coconut flakes
1 Can Full-fat coconut milk (13.5 oz)
1/3 Cup Honey (agave for vegan version)
1/4 Cup Pineapple juice
2/3 Cup Carrot, grated (About 1 large carrot)
1/2 Cup Crushed pineapple (try to measure with the least amount of juice possible)
For the crust:
1/3 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
3 Tbsp Honey (or agave)
3/4 Cup Coconut flour, sifted (66g*)
1 1/4 tsp Ground cinnamon
1/2 tsp Ground nutmeg
Pinch of sea salt
For the frosting:
1/2 Cup Raw cashews, soaked overnight (70g)
3 Tbsp Unsweetened vanilla almond milk
1 1/2 Tbsp Honey (or agave)
1/2 tsp Vanilla extract
Pinch of salt
2 tsp Coconut oil, melted

Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving a little overhand to use as a handle one the bars are baked. I like the rub the pan with coconut oil to help the...
See the full directions on my site

Nutritions

Calories
185

Sodium
105mg
4% DV

Fat
9g
14% DV

Protein
5g
10% DV

Carbs
20g
6% DV

Fiber
1g
4% DV

Snack Baked Dairy-Free Gluten-Free Vegan Low-Sodium Easter Vegetarian Sugar Free