RCP JG test: No-cook carrot cake bars
20 serves
10 m
15 m
A wholesome blend of pecans, oats, and sweet carrots, topped with a creamy cheesecake layer and a crunchy pecan finish. Perfect for a guilt-free treat that can be enjoyed all week or stashed in the freezer for a future delight.
Ingredients
- 2 cups (240g) pecans
- 1½ cups traditional wholegrain rolled oats
- 1½ cups wholegrain puffed rice
- 1½ teaspoons ground cinnamon
- 250g packet pitted dates
- 2 teaspoons honey
- 1 1/3 cups (155g) coarsely grated carrot
- 1/3 cup raisins, chopped
Topping:
- ½ x 250g block (125g) light cream cheese
- 2 tablespoons icing sugar
- 1 teaspoon vanilla essence
- ¼ cup chopped pecans
Method
1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper.
2. Process pecans, oats, puffed rice and cinnamon in a food processor until finely chopped. Add dates and honey. Process until well combined (mixture should form clumps when pressed together with clean hands). Transfer to a large bowl. Stir in carrot and raisins.
3. Press mixture very firmly into prepared pan. Cover and refrigerate for 6 hours, or overnight, until firm.
4. To make topping, place cream cheese, sugar and vanilla in a small bowl. Stir with a wooden spoon until smooth and creamy. Spread over base. Sprinkle with extra pecans.
- Bars will keep for up to one week in a container in the fridge, or can be frozen for up to 1 month. Thaw in the refrigerator.
- Replace pecans with walnuts and swap sultanas for raisins, if preferred.
