Raw Carrot Cheesecake Freezer Bars

Raw Carrot Cheesecake Freezer Bars

YOU NEED

CRUST
  • 3 bags Julie’s Real Cinnamon Vanilla Bean Grain-Free Granola
  • 2 tbsp melted coconut oil

FILLING
  • 2.5-3 cups raw cashews (soaked over night)
  • 1 scoop Keto vanilla bone broth protein (optional)
  • 1 scoop collagen powder (optional)
  • 3 Tablespoons of melted coconut oil or coconut butter
  • 1 tsp. Madagascar vanilla
  • Dash of pink salt & cinnamon
  • 2 tbsp maple syrup (optional)
  • 4 large carrots

TOPPING
  • Chocolate chips (sweetened or unsweetened)

Directions:

In a blender or food processor, blend crust ingredients together; press evenly into a 8X8 pan lined with parchment paper. Blend all filling ingredients together until smooth and pour on top of crust. Melt 1/4-1/2 cups of chocolate chips (sweetened or unsweetened) and spread on top! Freeze for at least an hour.

PRO TIP: Cut into bars and keep them in the freezer. When you want one, set a bar out on the counter for 5 mins. to soften.

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