Easy carrot cake Lucy bars are a perfect way to have healthy carrot cake for the kids lunches. This recipe is from Ariela Pelaia, and is a gluten free carrot cake recipe for those who prefer it this way.
Easy Carrot Cake Lucy Bars
An easy recipe for carrot cake Lucy Bars. We love these tasty, healthy snacks.
Author: Sweet Happy Life (Ariela Pelaia)
1 cup warm water
½ cup whole dates
¼ cup raisins
¼ cup unsweetened, dried pineapple
1 cup walnuts
¼ cup peeled, shredded carrots (I just use baby carrots)
¼ cup unsweetened shredded coconut or flakes
¼ teaspoon ground cinnamon
⅛ teaspoon fine sea salt (optional)
2 teaspoons coconut oil (I use olive oil)
1. Line a 9×5 inch loaf pan with plastic wrap and spray with a nonstick cooking spray.
2. Combine the dates, raisins and pineapple with 1 cup of warm water. Let the fruit stand 5 to 10 minutes until it is soft. (time will vary according to the dryness of the fruit). Then drain and dry.
3. Meanwhile, place the walnuts in a food processor and process until finely chopped. Don’t process to a paste. Add the drained fruit, carrot, coconut, as well as the cinnamon, oil and salt (if using). Process, using the pulse setting, until the fruit is finely chopped and blended and the mixture begins to stick together and clump on the sides of the bowl.
4. Transfer the mixture to the prepared pan. Place a large piece of paper, wax paper, or plastic wrap (coated with nonstick cooking spray) on top of the bar mixture and use it to spread and flatten the mixture evenly in the pan. Use the paper or plastic wrap to cover it. Refrigerate for 30 minutes.
5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Remove paper and cut into bars. Approximately 6.
Storage: These bars will keep at the room temperature for 3 days, or in the fridge for 3 weeks. They can be in freezer for 3 months in an airtight container.