NO BAKE CARROT CAKE PROTEIN BARS (PALEO, VEGAN, GLUTEN FREE) #healthy #diet

These sound no prepare carrot cake protein bars taste precisely like a delicate and feathery carrot cake however in a solid lunch room structure! Pressed loaded with protein, fiber and with no additional sugar, it's the ideal nibble formula to have close by! Normally sans gluten and veggie lover, there's a tried paleo choice for my paleo companions!

Envision if vegetables were in secondary school. Two of it's students would be the modest carrot and the..not so unassuming pumpkin. The carrot is your quintessential 'exemplary' high schooler-An all arounder. Pumpkin, then again, resembles that famous young lady who'd just address you and shimmy around your storage during test time or when they need something from you. When tests are over-BOOM. Gone. Shimmying around those folks who'd simply yawn and a bicep jumps out.

These solid no-prepare carrot cake protein bars pose a flavor like carrot cake directly down to the surface (morsel cake from the refrigerator or soft in room temperature) and have an aftertaste like pastry. Be that as it may, these bars are stuffed brimming with protein, fiber and even a portion of veggies as well! They are refined sans sugar which makes them a solid tidbit to have between suppers or when the munchies strike. Normally gluten free, vegetarian and dairy free, there is likewise a paleo alternative as well! The icing is totally discretionary, yet I enthusiastically suggest it. It's velvety, smooth and the additional coconut flavor takes it up an indent.

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Ingredients
For the bars

• 2 cups gluten free oat flour For the paleo option, use 1 cup coconut flour and omit extra coconut flour
• ½ cup coconut flour sifted (Can sub for almond or more oat flour)
• ½ cup vanilla vegan paleo or casein protein powder
• 2 T granulated sweetener of choice optional*
• 1 T cinnamon
• 1 tsp mixed spice
• 1/4 cup almond butter can sub for any nut butter
• ½ cup brown rice syrup sub for maple syrup in the paleo version
• 1/2 cup mashed carrots
• 1 T + dairy free milk of choice**

For the frosting (non paleo)

• 1 scoop vanilla protein powder Can sub for 1/4 cup granulated sweetener of choice
• 1/4 cup cream cheese I used a vegan brand to keep it dairy free
• 2 T + dairy free milk of choice

Instructions
For the bars

1. Line a large baking dish with greased paper and set aside.
2. In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, mixed spice and mix well.
3. In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the mashed carrots and mix until combined- The batter should be crumbly.
4. Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
5. Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.

For the frosting

1. In a small mixing bowl, add the vanilla protein powder and softened cream cheese and mix well. Using a tablespoon, add dairy free milk of choice until a thick batter is formed. Spread on protein powders and refrigerate until firm.

Notes
* I omitted the sweetener as my vegan protein powder was sweetened** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with the paleo version.Non-frosted bars can be kept at room temperature but I recommend them to eaten from the fridge.

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