Happy Mother's Day to all the beautiful, hardworking mamas out there!
I've been looking for an excuse to make frosted carrot-cake-style dessert bars for a while. Mother's Day, with its lazy pace, and its glow of fresh tulips on the kitchen counter, seemed like the perfect time to indulge in some "leisure cooking." Except these bars aren't cooked, they're raw. And vegan. And sugar-free. And grain-free.
They're also completely scrumptious and decadent, a good dessert to eat with tea while you muse about the gifts and challenges of motherhood. Or, let's face it, while you chase your kids around a lot like usual. They don't slow down just because it's your special day, do they? Nope.
Speaking of the little one, Darwin loved these bars. He called them "breakfast cakes." He's trying to give me ideas.
Speaking of the little one, Darwin loved these bars. He called them "breakfast cakes." He's trying to give me ideas.
Enjoy!
Frosted "Carrot Cake" Bars
Makes 4 Bars
Cake
1/2 cup EACH walnuts and raw cashews, ground into a course meal
6 medjool dates, mashed into paste
1 medium carrot, finely shredded
1/4 cup unsweetened shredded coconut
dash nutmeg
Frosting
2 Tbls. coconut butter, softened
few drops vanilla extract
Optional Garnish
12 fresh carrot slivers
4 small parsley leaves
To make the cake, combine all ingredients, and knead with your hands until they form a kind of dough. Form dough into one large rectangular bar with your hands (it doesn't have to be perfect) and refrigerate on a plate 30 minutes or until firm.
Meanwhile, combine coconut butter and vanilla in a small bowl.
When dough is firm, remove from fridge and cut into 4 rectangular bars, reshaping corners and edges with your hands if necessary. Spread a small amount of frosting on top of each bar. Garnish with carrots and parsley if desired, and chill again until ready to eat.*
*Note: coconut frosting will harden under refrigeration, making a kind of shell. This is how I like it best. If you prefer a creamier topping, serve at room temperature.
*Note: coconut frosting will harden under refrigeration, making a kind of shell. This is how I like it best. If you prefer a creamier topping, serve at room temperature.
My family went for a Mother's Day morning hike at one of our favorite nature parks. How did you celebrate the day?
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| looking at the fish pond |
Gosh, we just didn't do much of anything. In fact, I wore my snuggie pants. Those cake bars sound really great. I'm not familiar with some of the foods. Medjool dates....coconut butter. I use coconut oil all the time, but haven't tried butter. A few days ago we went to the beach and organized sticks and rocks for at least an hour. It's been raining the past couple days.
ReplyDeleteLove this combination of mother and son ..Your Carrot cake bar looks delicious and juicy.. Happy Mother's day to Blogger..:0)
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