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.
