Serves: 12 bars
Source: Eat More Plants
Ingredients:
- 2 cups grated carrot (about 4 small carrots)
- 1 ½ cups gluten-free rolled oat
- 1 cup hemp seeds
- ½ cup raw pumpkin seeds
- 1/3 cup bittersweet dairy-free mini chocolate chips
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1/3 cup mashed ripe banana (1 small banana)
- ½ cup raw tahini
- 3 tablespoons pure maple syrup
- 2 teaspoons orange zest (from 1 large orange)
- 2 tablespoons freshly squeezed orange juice
Instructions:
- Preheat the Oven to 350. Line a baking sheet with parchment paper.
- In a medium bowl, combine the carrot, oats, hemp seeds, pumpkin seeds, chocolate chips, cinnamon, and salt.
- In a small bowl, mix together the banana, tahini, maple syrup, orange zest and juice until well combined.
- Add the banana mixture to the carrot mixture and then mix them together with your hands. It is a bit messy (and fun!), but it is the best method for this type of dough.
- Press the dough onto the prepared baking sheet and spread evenly until about 1 inch thick; do not worry about pressing the dough to the edges of the pan.
- Bake for 25 minutes, until the edges are firm and golden brown. The bars will still be soft in the middle. Place the baking sheet on a rack and let cool for 10 minutes. Then carefully transfer to a cutting board and cut into 12 bars or a size of your choice.
- Let cool fully to firm up, then store loosely covered with plastic wrap on the counter for up to 5 days. These bars also freeze well, tightly covered with plastic wrap, for up to 1 month.