No-Bake Carrot Cake Protein Bars

These easy, homemade protein bars are inspired by classic carrot cake. Enjoy them for breakfast or as a healthy vegan snack.

No-Bake Carrot Cake Protein Bars

Treat yourself to a plant-based, no-bake snack with these vegan carrot cake protein bars. Inspired by the classic dessert, this recipe is easy to customize and make. All you need to do is mix, chill, and slice. It’s also perfect for when you have more plant-based protein powder than you know what to do with!

Plus, with ingredients like real carrots and maple syrup, you can power up without the extra preservatives and additives. They’re also much cheaper than store-bought versions.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

What You’ll Need

The recipe calls for coconut flour, vegan vanilla protein powder, cinnamon, nutmeg, salt, maple syrup, coconut milk, cashew butter, mashed carrots, and melted coconut oil. You can also incorporate add-ins like chopped walnuts, coconut flakes, and roughly chopped shredded carrots.

The cashew butter can be substituted for any nut or seed butter, like almond or sunflower seed butter.

Also, to prepare the mashed carrots, you’ll need about 2 medium or large carrots. Peel and slice the carrots, then boil until soft and easily pierced with a fork. Mash them up with a fork or potato masher; this can be as smooth or as chunky as you’d like.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

As for the vegan protein powder? We used KOS Organic Plant Protein Powder in Vanilla, which won first place in our vegan protein powder review.

KOS Organic Plant Protein
Photo: Kirsten Nunez

How to Make No-Bake Carrot Cake Protein Bars

In a large bowl, combine the dry ingredients. This includes the coconut flour, vegan protein powder, cinnamon, nutmeg, and pinch of salt.

No-Bake Carrot Cake Protein Bars

Whisk together until combined.

Photo: Kirsten Nunez

Add the wet ingredients: mashed carrots, cashew butter, maple syrup, coconut milk, and melted coconut oil. For now, add 2 to 3 tablespoons of milk. You’ll add more as needed later on.

With a spoon, mix the ingredients. Use the spoon to spread out the cashew butter and combine it with the dry ingredients.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

As the ingredients clump together, you’ll need to use your hands. Continue combining the ingredients until it can clump together. Slowly add coconut milk, 1 tablespoon at a time, as necessary.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

Once the mixture forms a doughy consistency, fold in the coconut flakes, walnuts, and/or chopped carrots. You can also add raisins, if you’d like.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

Press the dough into a parchment-lined 8×8 baking pan. Fill in any spaces with the crumbly pieces of dough. Use a cylindrical object to press and flatten the mixture. A shot glass works great.

No-Bake Carrot Cake Protein Bars

Refrigerate for 4 to 6 hours or overnight. If you’re short on time, chill in the freezer for at least 1 hour.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

Slice into squares or rectangles. You can even cut them into small, bite-sized squares for a fun snack.

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

To store your bars, place them in the refrigerator. Enjoy!

No-Bake Carrot Cake Protein Bars
Photo: Kirsten Nunez

No-Bake Carrot Cake Protein Bars

These easy, homemade vegan protein bars are inspired by classic carrot cake. Enjoy them for breakfast or as a healthy vegan snack.
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
Print Rate it Now Pin Recipe
Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: protein bars
Prep Time: 20 minutes
Freeze Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 208kcal
Author: Kirsten Nunez, MS

Ingredients

  • 1 cup coconut flour
  • 1/2 cup protein powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch salt
  • 1/2 cup mashed carrots
  • 1/4 cashew butter or nut butter of choice
  • 2 to 6 tablespoons coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil melted
  • 1/4 cup chopped walnuts
  • 1/4 cup coconut flakes or shredded coconut
  • 1/3 cup shredded carrots roughly chopped

Instructions

  • Combine the dry ingredients in a large bowl. Whisk together.
  • Add the liquid ingredients, using 2 to 3 tablespoons of coconut milk to start. Mix together with a spoon, pressing down on the cashew butter to spread. Continue mixing the ingredients with your hands.
  • The dough will begin to clump together. If the mixture is too dry, gradually add more coconut milk.
  • Fold in the coconut flakes, walnuts, chopped shredded carrots, and/or raisins.
  • Firmly press the dough into a parchment-lined 8×8 baking pan. Flatten and spread the dough into an even layer.
  • Chill in the refrigerator for 4 to 6 hours or in the freezer for 1 hour. Slice into squares or rectangles.

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Sodium: 62mg | Potassium: 61mg | Fiber: 6g | Sugar: 8g | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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