I’m a big sweet tooth(most of my recipes on here are on the sweeter side), and at night is when my sweet tooth really starts to act. Rather than reach for a bar of chocolate, I like to make protein/bliss bars.
Growing up, carrot cake was just one of those things I did not like! I always preferred chocolate cake. It was only in the last couple of years I really started to like carrot cake. Below is a much healthier version-and it really does taste like a dessert! I like to make these on a Sunday and have them for the week-as a post workout or TV snack.
1 large carrot
3/4 cup oats
6 Medjool dates, pitted
1/2 cup of cashews
2 tsp vanilla extract
2 tbsp honey or maple syrup
1/4 cup honey or maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp of hemp heart seeds
In a food processor, shred the carrots. Remove and put into a bowl. Then pulse the oats and nuts together until very fine. Also remove and into the mixing bowl with the carrots. Then blitz the dates until they form a paste.
Add the rest of the ingredients to the food processor, also adding the carrots and oat nut mix. The mixture will come together like a dough. Quickly form balls and place in freezer. Once frozen, top them with a tablespoon of Cashew Buttercream!
I usually take them out of the freeze about 20 minutes or so before I eat them; I usually enjoy one or two as a snack. They keep for a couple of weeks in the freezer.