Oh my Go—carrots.
Did you know carrots were the official wartime substitute for ice cream? Like, a big honking carrot on a big honking stick. And it was called ice cream. And all the children ate it, because that’s all they knew. In fact, some British children born before the war didn’t know what ice cream was until the country returned to peace.
Carrots were also promoted as a sweetener in desserts when sugar was scarce. Hudah thunk it.
I found these facts while googling why and how carrots and the Easter bunny and all that jazz all got started. As many of you know, I’m Jewish, so I don’t celebrate Easter. Nonetheless, while my young Jewish self was noshing on matzah with peanut butter and jelly, I couldn’t help but be a bit intrigued by the brightly colored eggs and chocolate and carrot cake everything.
It’s funny how this nation commercializes every holiday into a reason to eat a bunch of neon crapola. So much so that I think of carrots and chocolate when I hear the word “Easter” rather than the religious significance behind it. But maybe that’s because I’m Jewish. Maybe not.
Anywhoozle. Instead of feeding you carrot cake and chocolate, I’m feeding you protein bars with little specks of carrot and sweet undertones of cinnamon and coconut. They’re delish, and I swear your fam will adore them as a healthy Easter snack! I decided to put a frozen bar in the microwave for like seven seconds and the result was melt in your mouth good. If these look familiar, they’re the first cousin of my Raspberry Protein Bars! Muhaha.
As far as ingredients go, I use this oat flour, flax, almond butter, maple syrup, and my favorite Vega Vanilla Protein + Greens (I think it totally makes the flavor) for the protein powder. Holler for free delivery with Amazon Prime!
I’d like to end this post by proclaiming that smoking while sitting on a coffee shop patio should be illegal. I mean Geez Louise, there are people writing about carrot cake, here!!! Sigh.
God bless America and ice cream. I mean carrots.
- 1¾ cups oat flour (or make your own by grinding oats in the food processor)
- 2 tbsp ground flaxseed
- ½ cup vanilla plant-based protein powder (I use Vega Vanilla Protein + Greens)
- ⅓ cup unsweetened shredded coconut
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup creamy almond butter (the drippy kind)
- ¼ cup almond milk
- ¼ cup + 1 tbsp pure maple syrup (or brown rice syrup, honey, etc)
- 1 medium carrot, shredded (about 1 cup)
- Line an 8x8inch square baking dish with parchment paper or plastic wrap. I like to spray the pan with cooking spray to make the parchment paper stick.
- Place oat flour, flax, protein powder, coconut, cinnamon, and salt in a large bowl. Stir to combine.
- Add almond butter, almond milk, pure maple syrup, and carrot,. Using your hands, stir mixture until fully combined. It will seem dry, but it should come together. Add a splash more almond milk necessary.
- Press mixture evenly into pan until smooth. This may take a minute or two! Press additional coconut into top if desired.
- Freeze bars for at least an hour before slicing into 12 bars. Store in an air-tight container in the refrigerator or freezer for optimal texture. They're great microwaved!
[Tweet “These vegan and gluten-free Carrot Cake Protein Bars are a perf afternoon snack! @TheHummusapien”]