"Carrot Cake" No Bake Protein Bars with Protein Frosting
Ingredients:
WET INGREDIENTS:
100 g Medjool Dates (+Boiling Water enough to cover and turn into paste)
40 g of Peanut Butter (I use CB’s Nuts Organic Creamunchy Peanut Butter)
100 g Organic Sweet Potato (I cooked in the microwave so they didn’t get too wet)
50 g Organic Cooked Carrot (I cooked in the microwave so they didn’t get too wet)
113 g (One jar, 4 oz.) Beech Nut Organics Pear Prune Puree
5 g Vanilla Extract
15 g Maple Syrup
DRY INGREDIENTS
30 g Whole Chia Seeds
125 g Vanilla Protein Powder (I used Sunwarrior Vanilla Protein)
75 g Oats Blended and Heat Treated
40 g Monkfruit Granular Sweetener
1.5 g Cinnamom
Dash of Nutmeg
Dash of Ginger
Dash of Cloves
175 g Water (less or more until texture is right)
PROTEIN FROSTING:
90 g of Chobani Nonfat Greek Yogurt
160 g Simple Truth Protein Cottage Cheese 2%
5 g Vanilla Extract
12 g Maple Syrup
50 g Monkfruit Granular Sweetener
10 g Vanilla Protein Powder (I used Sunwarrior Vanilla Protein)
Instructions:
Cook the Potatoes and Carrots in the Microwave on Potatoe setting and allow to cool down. Once cool weigh out your wet ingredients and blend with an immersion blender.
Combine the chopped dates with just enough boiling water to cover them, every few minutes mash with a fork and break them down.
Add whole chia seeds to the wet ingredients.
Blend and heat treat the oat flour by microwaving it. Then combine it with all the rest of the dry ingredients and mix those into the wet ingredients.
It should begin to form into crumbles, you want to start adding water slowly and keep mixing until a solid ball forms.
Press your mixture into a 8x8 or 9x9 pan with parchment paper and then spread the date paste evenly over the top. Freeze for about 30 minutes.
While your bars are hardening make the protein frosting by combining all ingredients and immersion blending until smooth.
Spread your frosting across the bars and put them back in the freezer for 40 minutes, then cut into 12 equal pieces and return them to the pan or freeze in a different container. Enjoy. Best stored frozen to keep the frosting in place.
Full Recipe Macros:
Calories: ~2,050 kcal,
Protein: ~168 g,
Total Fat: ~58 g,
Saturated Fat: ~9 g,
Monounsaturated Fat: ~22 g,
Polyunsaturated Fat: ~20 g,
Omega-3 (ALA): ~5–6 g,
Omega-6: ~13–15 g,
Total Carbohydrates: ~250 g,
Dietary Fiber: ~55 g,
Net Carbohydrates: ~195 g,
Total Sugars: ~112 g,
Added Sugars: ~27 g,
Naturally Occurring Sugars: ~85 g,
Cholesterol: ~25–35 mg,
Sodium: ~650–750 mg,
Potassium: ~2,850 mg,
Calcium: ~1,200 mg,
Iron: ~20 mg,
Magnesium: ~480 mg,
Phosphorus: ~1,400 mg,
Zinc: ~12 mg,
Copper: ~2 mg,
Manganese: ~5 mg,
Selenium: ~55 mcg,
Vitamin A: ~1,000 mcg RAE,
Vitamin C: ~25 mg,
Vitamin D: ~2–3 mcg,
Vitamin E: ~7 mg,
Vitamin K: ~45 mcg,
Thiamin (B1): ~1.2 mg,
Riboflavin (B2): ~1.9 mg,
Niacin (B3): ~12 mg,
Vitamin B6: ~2.0 mg,
Folate: ~400 mcg DFE,
Vitamin B12: ~2.5 mcg,
Choline: ~150–180 mg
1 of 12 Pieces Recipe Macros:
Calories: ~171 kcal,
Protein: ~14 g,
Total Fat: ~4.8 g,
Saturated Fat: ~0.8 g,
Monounsaturated Fat: ~1.8 g,
Polyunsaturated Fat: ~1.7 g,
Omega-3 (ALA): ~0.45 g,
Omega-6: ~1.1–1.3 g,
Total Carbohydrates: ~20.8 g,
Dietary Fiber: ~4.6 g,
Net Carbohydrates: ~16.2 g,
Total Sugars: ~9.3 g,
Added Sugars: ~2.3 g,
Naturally Occurring Sugars: ~7.0 g,
Cholesterol: ~2–3 mg,
Sodium: ~55–62 mg,
Potassium: ~235 mg,
Calcium: ~100 mg,
Iron: ~1.7 mg,
Magnesium: ~40 mg,
Phosphorus: ~115–120 mg,
Zinc: ~1 mg,
Copper: ~0.17 mg,
Manganese: ~0.4 mg,
Selenium: ~4.5 mcg,
Vitamin A: ~83 mcg RAE,
Vitamin C: ~2 mg,
Vitamin D: ~0.2 mcg,
Vitamin E: ~0.6 mg,
Vitamin K: ~3–4 mcg,
Thiamin (B1): ~0.10 mg,
Riboflavin (B2): ~0.16 mg,
Niacin (B3): ~1 mg,
Vitamin B6: ~0.17 mg,
Folate: ~33 mcg DFE,
Vitamin B12: ~0.2 mcg,
Choline: ~12–15 mg
