INSTANT Carrot Cake Bars!

Who saw these in my Instagram stories?!

I made this in about 15 minutes from start to finish. No baking. No waiting for it to “set”. And instant gratification! I’m a sucker for carrot cake but there are sooo many ingredients in it! So I tried to keep it simple, with minimal ingredients (less is best when it comes to digestion!) and surprisingly the flavor is still there!

Trust me!




• Vegan
• Paleo
• Grain Free
• Gluten Free
• Egg Free
• Refined Sugar Free
• Dairy Free Option
• Made in Minutes!

click HERE

Ingredients:
5 scoops of Bethany’s Pantry Digestive Support Vanilla Protein (will not work without)
1 cup finely shredded carrots
1/2 cup finely shredded coconut
Dash of cinnamon
3 Tbsps of date syrup (or honey)
1/2 cup pecan butter 20% OFF will automatically apply through the link – (any nut or seed butter will work but pecan truly gives it that “carrot cake” taste)
1/4 cup water

Method:
Mix everything together until batter resembles “play-dough”. *If batter is too dry, add a Tbsp more water. If it’s too wet, add a bit more protein powder. Transfer batter in a lined bread pan and press firmly into pan (For a firmer consistency, refrigerate 1-2 hours, but not required) Frost with either coconut yogurt or full fat greek yogurt. You can also drizzle melted coconut butter (20% off will automatically apply through the link) over the top or chocolate chips! Get creative!

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