Name: Carrot Cake Protein Bars
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 12 servings
Ingredients: 2 cup oat flour (use gluten-free if needed); 0.5 cup coconut flour; 0.5 cup plant protein powder (vanilla flavor recommended); 2 tbsp allulose (optional if protein powder is sweetened); 1 tbsp cinnamon; 0.25 cup almond butter (drippy and unsweetened); 0.5 cup maple syrup; 0.5 cup carrot puree (cooked and blended carrots); 0.25 cup plant milk (unsweetened almond or soy); 0.5 cup plant protein powder (vanilla flavor); 1 tsp cinnamon; 2 tbsp allulose; 0.25 cup plant milk

Instructions

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1

Line an 8x8-inch pan with parchment paper.
2

In a large bowl, whisk together the oat flour (2 cup), coconut flour (0.5 cup), plant protein powder (0.5 cup), allulose (2 tbsp), and cinnamon (1 tbsp).
3

In a microwave-safe bowl, melt the almond butter (0.25 cup) and maple syrup (0.5 cup). Stir this into the dry ingredients with the carrot puree (0.5 cup).
4

Add plant milk (0.25 cup) one spoonful at a time until a firm, thick batter forms.
5

Press the mixture into the prepared pan and refrigerate for 30 minutes until set.
6

Prepare the frosting by mixing plant protein powder (0.5 cup), cinnamon (1 tsp), allulose (2 tbsp), and plant milk (0.25 cup) until creamy. Spread over the bars and chill again until firm.