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No-cook carrot cake bars

No-cook carrot cake bars

20 serves

15 m

Ingredients

  • 2 cups (240 g) pecans
  • 1½ cups traditional wholegrain rolled oats
  • 1½ cups wholegrain puffed rice
  • 1½ teaspoons ground cinnamon
  • 250 g packet pitted dates
  • 2 teaspoons honey
  • 1⅓ cups (155 g) coarsely grated carrot
  • ⅓ cup raisins, chopped

Method

Method

Step 1

Grease an 18 cm x 28 cm rectangular slice pan. Line base and sides with baking paper.

Step 2

Process pecans, oats, puffed rice and cinnamon in a food processor until finely chopped. Add dates and honey. Process until well combined (mixture should form clumps when pressed together with clean hands). Transfer to a large bowl. Stir in carrot and raisins.

Step 3

Press mixture very firmly into prepared pan. Cover and refrigerate for 6 hours, or overnight, until firm.

Step 4

To make topping, place cream cheese, sugar and vanilla in a small bowl. Stir with a wooden spoon until smooth and creamy. Spread over base. Sprinkle with extra pecans.

Tips

  • Bars will keep for up to one week in a container in the fridge, or can be frozen for up to 1 month. Thaw in the refrigerator.
  • Replace pecans with walnuts and swap sultanas for raisins, if preferred.
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