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Lilly’s Table

 
 
© Lillys-Table.com Photo of Carrot Date Bars
 

Tags: Dairy Free Vegan Gluten-Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Date Bars

 

Shredded carrots work for this, but if you have the ground up remainders from juicing carrots, this is the perfect way to put that pile to good use. If you cannot find flax meal, buy the seeds and grind them up in a blender or coffee mill.

Ingredients

  • ½ cup flax meal, ground
  • 1 cup carrot, shredded or leftover after juicing
  • 12 ounces date, about 2 cups
  • 1 teaspoon ginger, powdered
  • 1 teaspoon cinnamon
  • 1 cup almond, raw

Serving Size: 6 People

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Preparation Instructions

Line a small (9×9, 8×8 or some similar variation) casserole dish with wax or parchment paper.

Place the raw almonds in a food processor and pulse lightly to break them up. Once they appear coarsely crumbled, add in the shredded carrots. Pulse. Just to combine.

Add the dates, ginger, and cinnamon. Pulse until it appears paste like and combined.

Add the flax meal. Pulse. Dump into the casserole dish. You will want to fold or knead in the flax meal further if it has not fully incorporated. Add even more flax meal if it appears damp.

Press into the dish. Cover and refrigerate for at least 30 minutes.

Remove from the dish onto a cutting board and slice into 12 bars or squares. Serve or wrap individually in plastic wrap or paper.

Freeze for a couple months or refrigerate for a couple weeks. They are scrumptious straight out of the freezer, especially on a hot day.