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  • Writer's pictureMealsbymiri

Carrot Cake Chocolate Bars

Easter is clearly one of the greatest holidays simply because of all the candy. However I do feel like the market for vegan easter-themed treats is lacking especially here in Norway, which is why i've taken it upon myself to create some homemade easter treats this year! These chocolate bars perfectly marries two of my favourite easter themed treats, carrot cake and chocolate. They're easy to make and freeze super well, so you can easily keep them frozen for weeks and just grab one whenever you feel like having a snack! As always let me know if you make this recipe by snapping a photo and tagging me @mealsbymiri on Instagram, it's always so exciting to see your creations!


70g rice malt syrup

1 medium-large carrot (60g with juice squeezed out)

90g almond flour

60g caramel protein powder

3tsp cinnamon

1tsp ginger powder

3tsp lemon juice

40g coconut flour

25g chopped walnuts

25g raisins

100g dark chocolate


Finely grate your carrot and squeeze out some of the liquid in it (doesn’t have to be super thorough, just a quick squeeze in your hand is enough! Measure out 60g of the grated carrot and add to a bowl. Discard the rest. Chop your walnuts and add to a hot pan until nicely toasted (this isn’t essential but helps bring out the flavour). Add the walnuts and all other ingredients except the chocolate to the bowl of grated carrot and mix until everything is evenly incorporated. Press the mixture into the bottom of a loaf pan lined with parchment paper. Flatten as best as you can and leave in the fridge for at least an hour or two to set. Chop up and melt the chocolate in a bowl over a pot of boiling water. Remove the carrot cake mixture from the loaf pan, slice into bars of your desired size. Coat the bars in chocolate - I do this by lowering each bar into the melted chocolate with a fork and using a spoon to spoon over melted chocolate to coat the sides of the bar. Tap it a few times on the edge of the bowl to remove excess choc and place the bars on parchment paper in the fridge to set for at least a few hours or overnight. Enjoy!

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