These healthy No Bake Carrot Cake Breakfast Bars are packed with protein and a well-rounded meal to kickstart your day! Thick, chewy and with a fudgy texture, these breakfast bars are naturally gluten free, vegan, dairy free, refined sugar free, keto, paleo and grain free.
Line a 8 x 8 baking dish or loaf pan with parchment paper or aluminium foil and set aside- For thicker bars, use a loaf pan.
In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the pumpkin puree and shredded carrots.
In a microwave safe bowl or stovetop, melt your almond butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy carrot cake bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make frosting/s
Combine all ingredients and mix well until a thick frosting is formed. Cover the carrot cake bars and refrigerate for a further 10-15 minutes, for frosting to firm up. For a thick cream cheese frosting, use the full 8 oz tub. For a thinner frosting, use 1/2 to 3/4.
* Adjust dairy free milk accordingly- Depending on the flour or protein powder combination, you may need more- Especially with coconut flour. ** Adjust accordingly- For a sweeter frosting, feel free to add more. Breakfast bars are best kept refrigerated. They are also freezer friendly too.