Skip to main content

Raw vegan coconut, chocolate and carrot cake bars are the perfect sweet treat for any season! Made with only 8 wholesome ingredients, these raw vegan bars are low in carbs, perfectly creamy and delicious!

These raw cake bars are naturally sweetened and taste like carrot, raisins, walnuts, coconut and chocolate, all in the same bite. Serve as a decadent dessert, quick breakfast or as a nourishing snack!

Calling all raw dessert lovers … these chocolate carrot cake bars are:

So Good!
Creamy
Wholesome
Nourishing
Perfectly Sweet
& Naturally Sweetened
Satisfying
Decadent
Seriously Delicious

Close-up with two Coconut Carrot Chocolate Raw Cake Bars, one on top of the other

Why you’ll love these raw cake bars?

  • These raw cake bars are made with healthy unprocessed ingredients, plus they are gluten-free and don’t require baking.
  • This vegan cake is full of natural plant-based flavors like carrot, coconut, chocolate, raisins and walnuts.
  • Being low in carbs and packed with healthy fats, these cake bars are perfect for low-carb and keto way of eating.
  • Naturally sweet and perfectly balanced, this raw vegan cake is creamy and moist.
  • These raw vegan carrot cake bars are gluten-free, dairy-free and made from whole ingredients … and perfect for the whole30 way of eating.
  • In terms of beneficial nutrients, this recipe packs raw enzymes, healthy gut-friendly fiber, vitamins and minerals, plus lots and lots of phytonutrients (and many antioxidants).
  • You can store these in the fridge for up to a week or in the freezer for months.
Close-up with Coconut Carrot Chocolate Raw Cake Bar

Let’s talk ingredients!

These bars are made of 2 layers that happen to share most of their ingredients. Besides using most of the “traditional” raw cake staples, my recipe includes a few extras too! …

Carrots. What’s carrot cake without carrots? Well, it’s not carrot cake anymore!

Walnuts. Another carrot cake staple, walnuts are chopped to blend perfectly as part of the base for this recipe.

Coconut Butter. I love coconut butter because it’s creamy, a bit sweet and full of coconut flavor. Coconut butter comes packed with healthy fats, fiber and electrolytes, but it’s also great when used as part of the base for these creamy no-bake vegan cake bars.

Cashew Butter. Besides carrots, walnuts and coconut butter, cashew butter makes up the base of our raw cake. I love it because it gives this cake its perfectly creamy texture. If you’re using cashew butter with added salt, you should add less “extra” salt.

Coconut Oil. This recipe uses extra virgin coconut oil in the base and in the frosting. Coconut oil is perfect to hold things together because it becomes solid in the fridge . I also love it because it gives the cake a creamy texture and also because it’s a great source of healthy fats.

Chocolate. Do you know of someone that doesn’t enjoy a good chocolate cake ? Exactly! For this recipe we’ll be using organic dark chocolate made from cacao mass and cacao butter.

Cinnamon. King of the warming spices for carrot cakes!

Raisins. Does this need an explanation? Definitely not … they help make this raw cake naturally sweet, plus they have a nice moist texture that matches perfectly with the crunchiness of walnuts.

Close-up with Coconut Carrot Chocolate Raw Cake Bar, front view

How do you make raw vegan carrot cake bars?

  • Start by preparing all the ingredients for the bottom layer as indicated.
  • Add everything into a bowl and mix until you obtain a soft batter.
  • Pour batter into a glass or ceramic tray, covering the entire surface of the tray.
  • For the second layer, start by melting dark chocolate in a classic double boiler.
  • In a separate bowl, mix all the other ingredients forming a batter. Whisk in melted chocolate and incorporate.
  • Pour this chocolate batter on top of the first cake layer.
  • Last step is to move the tray into the fridge for a few hours (or overnight).
  • Remove from the fridge when solid and cut into bars of desired sizes. DONE!
Close-up with two Coconut Carrot Chocolate Raw Cake Bars, one on top of the other

Tips for making this recipe perfectly

  • Don’t overprocess the mixture. You want it to be sticking together into a batter but not form into something solid and dry.
  • Make sure to use coconut butter. Coconut butter is one of the ingredients used to keep the cake together. Make sure to use coconut butter and not coconut cream or coconut milk.
  • Taste the mixture! The best way to make sure that your cake bars turn out sweet and savory is to taste the mixture (and adjust the quantities if needed) before transferring it into the tray and onto the fridge.
  • A pinch of salt? You could add a pinch of salt to balance all the healthy fats, but it’s not mandatory (avoid if cashew butter has added salt).
  • Cashew butter and salt. This recipe calls for cashew butter that doesn’t have added salt. In case yours has added salt, do not add “extra” salt.

If you tried these Coconut Carrot Chocolate Raw Cake Bars or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!

Have you made raw vegan cake bars before? How do you feel about this recipe? Share below.

Close-up with Coconut Carrot Chocolate Raw Cake Bar, front view
Close-up with two Coconut Carrot Chocolate Raw Cake Bars, one on top of the other

Coconut Carrot Chocolate Raw Cake Bars

Prep Time: 30 mins
Fridge Time 6 hrs
Total Time: 6 hrs 30 mins
Servings: 4 big bars
Print Recipe
These raw vegan chocolate and carrot cake bars are the perfect sweet treat for any season! Made with only 8 wholesome ingredients, theses raw vegan bars are perfectly creamy, low in carbs and super delicious!

Equipment

  • Bowl
  • Double Boiler

Ingredients

White Layer (Bottom)

  • 75 g walnuts (chopped)
  • 50 g coconut butter
  • 1 tbsp raisins
  • 3 tsp extra virgin coconut oil
  • 1-1.5 carrots (grated)

Dark Layer (Top)

  • 75 g walnuts (chopped)
  • 50 g coconut butter
  • 1-2 tsp extra virgin coconut oil
  • 1-1.5 carrots (grated)
  • 2 tbsp cashew butter
  • 1 tbsp raisins
  • 1 tsp cinnamon powder
  • 50 g dark chocolate (I used 99%)

Instructions

Bottom Layer (White)

  • Prepare the ingredients as indicated and add them to a medium size bowl.
  • Use a spatula to mix everything until a soft batter is obtained.
  • Pour batter in a small glass or ceramic tray, spreading it evenly on the entire surface.

Top Layer (Dark)

  • Melt dark chocolate in a double boiler (do not over heat). Set aside to cool down for a few minutes.
  • In a separate bowl, add all the other ingredients and combine into a batter.
  • Whisk in the melted chocolate until the batter develops a dark color.
  • Pour this chocolate batter on top of the first cake layer, making sure to spread it evenly on the entire surface.
  • Move tray into the fridge for a few to set (overnight works best).
  • Remove when solid and cut into bars. DONE!

Notes

Don’t overprocess the mixture! You want it to be sticking together into a batter but not form into something solid and dry.
Make sure to use coconut butter and do not confuse it with coconut cream or coconut milk.
If you like your desserts to be a bit sweeter, consider doubling the quantity of the raisins or use chocolate that is less “dark”.
You could add a pinch of salt to balance all the healthy fats, but it’s not mandatory
Course: Breakfast, Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Sugar-Free, Whole30
Keywords: carrots, cashew butter, chocolate, cinnamon, coconut, raisins, walnuts
Author: Marcel Corbeanu
Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

Leave a Reply

Recipe Rating