Ingredients For The Bars

2 cups coconut flour

1 cup vanilla pea protein powder

pinch sea salt

1/2 tsp Cinnamon

1/4 cup coconut sugar

1/4 cup unsweetened applesauce

1/4 cup grated carrots

1/4 cup pure maple syrup/brown rice syrup/honey/liquid stevia 

1/2 cup almond butter

1/2 tsp pinch vanilla extract

1/2 cup unsweetened almond milk

For The Coconut Butter Frosting

1/2 cup coconut butter, melted

2 T coconut oil, melted

1 tsp maple syrup/liquid stevia 

For The Coconut Butter Frosting

1/2 cup coconut butter, melted

2 T coconut oil, melted

1 tsp maple syrup/liquid stevia 

Ingredients For The Coconut Butter Frosting

1/2 cup coconut butter, melted

2 T coconut oil, melted

1 dropper full of vanilla flavored liquid stevia

Instructions

1. 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.
2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the applesauce and shredded carrots.
3. 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.
4. Mix very well until fully incorporated.
5. 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.
6. 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.
7. Enjoy! 

Directions To Make Frosting

1. 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.

Candisol use liquid stevia