Recipe by @nourishing.niki
Rooibos infused no-bake carrot cake bars topped with a healthy cream cheese frosting! It's easy to make, it's healthy, and it's incredibly delicious!
Ingredients: Cake
- 150g Pitted Medjool Dates
- 4 Laager Pure Rooibos Tea Bags brewed in 100ml Boiling Water
- 150g Raw Carrot, peeled and roughly chopped
- 180g Oat Flour (blended oats)
- Spices: 1 tsp Cinnamon, 1/2 tsp Ground Ginger, 1/4 tsp Ground Nutmeg, pinch of Salt
- 50g Walnuts
Ingredients: Frosting
- 90g Cream Cheese
- 90g Yoghurt
- 40g Honey
Method
- Place your pitted dates in a bowl and cover with boiling water. Leave to soak for at least 30 minutes.
- Place your Laager Pure Rooibos tea in a mug or bowl along with 100ml boiling water. Leave to soak for at least 30 minutes.
- Drain your dates then add to a blender or food processor, along with the carrot and brewed Rooibos tea. Blend into a paste.
- Transfer the date & carrot paste to a bowl then add in your oat flour, spices and chopped walnuts.
- Fold this all together until combined.
- Transfer into a small dish or loaf pan lined with parchment paper, and press it in tightly. Place in the fridge.
- Add your cream cheese, yoghurt and honey to a small bowl and whisk until smooth.
- Remove the carrot cake from the loaf pan then spread the cream cheese frosting on top.
- Refrigerate for another 30 minutes before slicing into bars.
Have you got it at home?
- Pitted Medjool Dates
- Laager Pure Rooibos Tea Bags
- Raw Carrot
- Oat Flour (blended oats)
- Cinnamon
- Ground Ginger
- Ground Nutmeg
- Salt
- Cream Cheese
- Yoghurt
- Honey
