No bake carrot cake with 20g protein

Ingredients:

½ cup grated carrots

3 scoops vanilla protein powder

2 scoops beeya seed cycling blends

½ cup medjool dates (pitted and soaked in warm water for 10 mins)

1 cup rolled oats (or ½ cup oat flour)

½ cup coconut flakes

2 Tbsp nut butter

¼ tsp nutmeg

¼ tsp ground ginger

¾ tsp cinnamon pinch of sea salt

Frosting:

¾ cup cream cheese

2 Tbsp maple syrup

1 tsp vanilla extract

1 Tbsp avocado oil

1 scoop beeya seed cycling blends

Instructions:

In a food processor, combine grated carrots, protein powder, beeya, soaked dates, rolled oats, coconut flakes, nut butter, cinnamon, nutmeg, ginger, and salt. Pulse until the mixture forms a semi-smooth sticky dough.

Press the dough evenly into a paper lined form. Place in the freezer for 20 minutes to firm up.

Meanwhile, prepare the frosting by mixing the cream cheese, maple syrup, vanilla extract, and avocado oil with an electric mixer until smooth, adjust sweetness as desired.

Remove the bars from the freezer and spread the frosting evenly over the top.

Sprinkle with an additional scoop of beeya seeds.

Cut into 6 bars, each bar contains a half scoop of beeya.

Store any leftovers in the refrigerator for up to one week, or the freezer for one month.#carrotcake #Lemon8Diary ⭐️Overall rating: /5:5