Breakfast Bars with No Bake Carrot Cake

These protein-packed, well-rounded No Bake Carrot Cake Breakfast Bars are a great way to start your day! These gluten-free, vegan, dairy-free, refined sugar-free, keto, paleo, and grain-free breakfast bars are thick, chewy, and have a fudgy texture.

2 c. flour de coco
a quarter teaspoon of salt
Cinnamon, 1 tablespoon
1/4 cup choice of granulated sweetener
1/4 cup pureed pumpkin

2 tblsp carrots, grated
1/4 cup maple syrup (sugar-free) Substitutions are included in the post.
Any nut or seed butter can be substituted for 1/2 cup almond butter.
1 teaspoon extract de vanille
* For the high protein icing, 1/2 cup milk of choice
2 scoops protein powder (vanilla) See the’shop’ section for tried and true suggestions.
Optional: 1-2 tablespoons granulated sweetness
Optional: 1-2 tablespoons cashew butter

To make the batter, add 1-2 tablespoons of milk of your choosing.
To make the coconut butter icing
1/2 cup melted coconut butter
2 tablespoons melted coconut oil
1 teaspoon maple nectar
The cream cheese frosting is made using
1 pound cream cheese of your choosing (8 oz) 250 g softened cheese
a pinch of cinnamon
2 tablespoon granulated sweetener of choice
**Instructions: 

Set aside an 8 × 8 baking dish or a loaf pan lined with parchment paper or aluminum foil. Use a loaf pan for thicker bars.
Combine flour, protein powder, cinnamon, sea salt, and granulated sweetener of choice in a large mixing bowl and stir thoroughly. Combine the pumpkin puree and shredded carrots in a mixing bowl.
Melt your almond butter with maple syrup in a microwave-safe bowl or on the stovetop. Pour in the dry ingredients after whisking in the vanilla essence. 

Add milk of choice until a somewhat thick batter forms for a more soft and fudgy carrot cake bar. Only add milk if necessary to get the proper thickness for a hard and chewy bar. Place on a parchment-lined baking sheet and firmly press down.
Chill for at least 10 minutes, or until firm. After the cake has firmed up, add the frosting of your choice and chill for another 30 minutes before slicing.
To create the icing

 Use the entire 8-ounce tub for a rich cream cheese icing. Use 1/2 to 3/4 cup for a thinner frosting.

* Adjust dairy-free milk accordingly—you may need more depending on the flour or protein powder combination—especially with coconut flour. * Feel free to add extra sugar if you want a sweeter icing. Breakfast bars should be stored in the refrigerator. Can also be stored in the freezer.
Nutrition
Calories: 235kcal | Carbohydrates: 12g | Protein: 10g | Fat: 12g | Sodium: 346mg | Potassium: 118mg | Fiber: 12g | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg | Vitamin A: 1059IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg