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.
