One base - two flavorful bars. Experiment with flavors you like, these bars are great, and they store well too.
Carrot Cake Bars
15 – 20 Medjool dated, soaked and drained 2 c walnuts, soaked overnight, drained 1 ½ c pecans, soaked overnight, drained 1 tsp. cinnamon pinch of sea salt
In food processor grind walnuts and pecans until fine. Add dates, cinnamon, and salt. Continue processing until well combined. Divide dough in half and set aside in separate bowls.
Top spread for carrot cake bars:
1 c finely grated carrots 1/3 cup agave nectar ¼ cup raisins, coarsely chopped cinnamon, to taste ground coriander, to taste ground ginger, to taste
Combine in bowl and set aside. Next: In blender combine 1/3 cup pecans, 4 TB frozen orange juice (fresh squeezed – more may be needed – be sure to test sweetness), and blend into a thick paste.
Mix this paste into the grated carrot mixture. Set aside.
Chocolate Orange Bars - top spread:
Take one of the divided halves of dough and divide again. You’ll need half for the topping.
Into this half process with ½ tsp. pure orange extract, 2 heaping TB cocoa powder, and 1/3 cup finely shredded coconut (unsweetened). Mix well then set aside.
To shape the dough for the base of the bars I lined a brownie pan with saran wrap before pressed the dough mix into the bottom. (Use the half dough portion for the base of the chocolate bars.) Press down the chocolate mixture and be sure to spread the dough towards the corners of pan. Next spread on the ½ of dough remaining. Flip onto parchment paper lined dehydrator screen. Take off saran wrap.
Do the same with the carrot cake dough – press into saran wrap lined pan. Spread on the carrot cake mix next. Flip onto lined dehydrator screen. Remove the saran wrap.
Dehydrate until firm enough to flip over. Once flipped keep dehydrating until mostly dried.
Remove and carefully cut into bars.
If you want to frost the carrot cake bars: 1 c cashews, softened 1 TB vanilla 2 TB coconut oil NuStevia sweetener pinch of sea salt enough water to blend (small amount – you want this thick)
Frost the carrot cake bars. Sprinkle with ground coriander. Return trays to dehydrator until set.
Base layer of 'dough' before toppings.
Carrot cake layer spread onto base - be sure to lick the spoon!
Chocolate layer after spread onto orange flavored base.
Cut chocolate orange bars - ready for more dehydrating.
Cut and frosted carrot cake bars - ready for more dehydrating.