Coconut Carrot Chocolate Raw Cake Bars
Servings: 4 big bars
Print RecipeThese 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
- Glass Tray
- 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