Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth. Packed with protein, fiber, and healthy fats, these gluten-free and vegan Carrot Cake Quinoa Bars make the perfect on-the-go breakfast or snack!


 

 I may be a dietitian, that doesn’t stop me from having a pretty mean sweet tooth. Fortunately (or unfortunately, depending on how you want to look at it), the 891,527,523 hours I’ve spent studying nutrition – and its never-ending slew of health and wellness implications – just so happens to be enough to keep me from leading a life fueled entirely by ice cream and cookies.

 

Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth! Packed with protein, fiber, and healthy fats, these gluten-free and vegan bars make the perfect on-the-go breakfast or snack! www.bytesizednutrition.com

 

While I certainly indulge in my fair share of desserts (read: everyday), I do my best to keep nutrition a top priority. That being said, I’m always on the prowl for ways to satisfy my sweet tooth without sacrificing taste, quality, or nutrition.
 

 

These Carrot Cake Quinoa Bars fit all of the above criteria (and then some!). They’re made with wholesome ingredients like quinoa, dates, and nuts and filled with protein, fiber and healthy fats. And on top of that, they come together in just 15 minutes and don’t require any baking. Oh, and did I mention that they taste flippin’ PHENOMENAL?? Yeah, there’s that too.

 

Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth! Packed with protein, fiber, and healthy fats, these gluten-free and vegan bars make the perfect on-the-go breakfast or snack! www.bytesizednutrition.com

 

These bars themselves remind me of a cross between a Larabar and a Cliff Bar. They’re moist, dense, and loaded with carrot cake flavor. And since no cake is complete without frosting, these bad boys are topped with a blend of creamy cashews, sweet maple syrup, and a hint of tangy lemon for a taste that is reminiscent of cream cheese frosting. 

Are you drooling yet??! No? Just me? Awkward…

 

Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth! Packed with protein, fiber, and healthy fats, these gluten-free and vegan bars make the perfect on-the-go breakfast or snack! www.bytesizednutrition.com

 

Now, as a wise woman once said…

Let them eat cake (for breakfast)

 

Carrot Cake Quinoa Bars (GF, V)

From at

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Prep: Yield: 12Total:

Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth! Packed with protein, fiber, and healthy fats, these gluten-free and vegan bars make the perfect on-the-go breakfast or snack!

You'll Need...

  • For the bars:
  • 3 medium carrots, peeled and chopped (~1 cup)
  • 12 large pitted medjool dates
  • 1/2 cup raisins
  • 1 1/2 cups cooked quinoa, cooled
  • 2/3 cup walnuts
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • For the frosting:
  • 2/3 cup raw cashews, soaked 2-3 hours and rinsed
  • 4 tsp coconut oil, melted and cooled
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 5 tsp maple syrup
  • 1/4 tsp sea salt

Directions

  1. Line an 8x8" baking dish with parchment paper so that there are "tabs" on two of the sides. Set aside.
  2. Place dates and raisins in a large bowl with warm water and allow to soak for 10-15 minute to soften. Drain and set aside.
  3. While fruit is soaking, assemble your frosting. Add all frosting ingredients to a small food processor or blender and blend until smooth and creamy, stopping periodically to scrape down the sides. Set aside.
  4. Add chopped carrots to the bowl of a large food processor and pulse until finely chopped (about 5 seconds). Add remaining carrot cake bar ingredients (including drained and soaked fruit) to the food processor and pulse until well combined, stopping to scrape the sides as needed.
  5. Transfer bar mixture to prepared baking dish. Top with cashew frosting and grated carrots or crushed walnuts (optional).
  6. Leftover bars can be stored in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 3 months.

 

 

Carrot Cake Quinoa Bars are a nutritious (and delicious!) way to satisfy your sweet tooth! Packed with protein, fiber, and healthy fats, these gluten-free and vegan bars make the perfect on-the-go breakfast or snack! www.bytesizednutrition.com

50 Comments on Carrot Cake Quinoa Bars (GF, V)

    • Hmm unfortunately I can’t say with certainty since I’ve never tried it – my thought is that the taste may be a little different, but I would think that the batter itself would still come together well. You could always try increasing the quantity of some of the other ingredients to make up for the omission of walnuts or try adding a little sunbutter or something along those lines in its place? Would love to hear any substitutions you make and how they work out for you!!

  1. Another question about omitting an ingredient! I can not stand coconut – any idea how it will turn out if I just leave it out completely? Thanks and can’t wait to try!

    • I think they should still turn out fine! (Although, I should note that my fiancΓ© claims to hate coconut as well and he had no problem with the taste of these bars, so they’re definitely not overpoweringly coconutty) Would love to hear how these work out for you!

    • Fun fact: cake is acutely one of my least favorite desserts. I love these though because you get the flavor of carrot cake, but in a moist bar form similar to a larabar or something along those lines

    • Haha I still struggle with the moderation concept when it comes to sweets sometimes. But luckily I’ve found some ways to indulge without completely tossing nutrition out the window!

  2. I’ll take cake for breakfast. I’ve been looking for healthy ways to sneak veggies in to my toddlers diet and this looks like a great recipe to add. Thanks!

    • Ohh I bet these would be a hit with the kiddos! Plus they’ve got all sorts of other goodies hiding in them like quinoa, nuts, and dates.

    • Hi Diane,

      These are no-bake bars, so just pop them in the refrigerator to firm up once they’re all assembled! Hope you enjoy!

    • Hi Elizabeth,

      I definitely think that the other ingredients mask the taste of the quinoa. If you’ve ever had a larabar or a cliff bar, I would compare it to that type of texture/flavor. Just be sure to always rinse your quinoa in a fine mesh strainer prior to cooking in order to get rid of the bitter coating on the quinoa. That being said, I would be very interested to know if these work if you do try substituting short grain brown rice!

    • Hi Denise,

      Good catch – I didn’t realize I hadn’t specified raw vs. roasted in the ingredient list. Raw cashews are best for producing a cream cheese like frosting. Enjoy!!

  3. Hi, Love these. Only thing is mine were very moist and it doesn’t seem “set”. Should I have squeezed moisture out the carrots first? Pls let me know as love the taste : ) Thanks, Susan.

    • Hi Susan,

      Glad to hear you like them! I will say that the bars themselves do stay relatively moist – I typically eat mine with a fork as opposed to picking up them. That being said, I would still recommend making sure that there the quinoa is fully cooked and has absorbed all of the water before adding it, as that could be a potential source of excess moisture. Squeezing any moisture out of the carrots first wouldn’t hurt either (this is not a step that I have done in the past, but it’s worth a try!) Other than that, you could always try blending in some oats to try to get to a consistency that you prefer. Hope that helps!

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