i’m a snacker. I don’t really like eating big meals during the day, it makes me lethargic (and we all know I’m already exhausted as is). I like snacks, they are more fun and it means you can eat more often. But I get tired of the usual… larabars, nuts, plain fruit. Store bought protein bars are filled with additives and sugar so those are out. And if you are following the paleo autoimmune protocol then I think snacking is EXTRA hard. I can only eat so much meat and, honestly, so many veggies. But it’s also not healthy to just eat a bunch of dried fruit all the time either (so much sugar!) so I wanted to come up with a snack bar recipe that had some protein, some veggies, and a little bit of sweetness.
NAILED IT! These bars pack a punch AND are protein-filled. They are different from the usual date-based snack bars/recipes out there and resemble carrot cake but are way more healthy and are AIP friendly.
Carrot Apricot Protein Bars (AIP/raw/Paleo)
4 large carrots
1/2 cup dried apricots
2 large dates
1 cup shredded coconut
1 scoop vanilla protein powder of choice
1 tablespoon coconut oil
2 tablespoons coconut flour (you can replace this with an extra scoop of protein powder instead if you’d like)
1 tsp. vanilla extract
1 tsp. ground cinnamon
Soak your dried apricots and dates in hot water for at least 15 minutes.
While apricots are soaking, peel and cut carrots into chunks. Throw them in your food processor and shred. Once your apricots/dates have soaked, add them to the carrots and process until things start to get smooth. Add your remaining ingredients and process until everything is smooth. You may need to stop occasionally and scrape down the sides of your food processor.
The mixture should be a little sticky but not so wet you can’t handle it and it just sticks to your fingers. If it is too dry and falling apart (which it should not be but just in case) then add 1 tsp. at a time of the water you soaked the apricots in. If the mixture seems to sticky or wet then add a little extra coconut flour 1 tsp. at a time.
Line a baking dish (the size is really up to you, if you want thicker bars use a smaller 8×8 or 9×9 pan, if you want thinner bars use a 8×11 or larger. I’ve used all sorts of sizes and they all come out great 😉 ) with parchment paper and scrape your batter into the pan. Use a spatula (or your hands) to spread the mixture evenly into the pan.
Place in the refrigerator for at least an hour until the bars are more solid. Cut them up into whatever size/shape you like and store in a freezer bag or airtight container. I prefer to store these in the freezer because 1) They last longer and 2) They will get nice and solid!
Perfect on the go snacking and taste delicious with nut butter spread on top (if you are not AIP). You can also feel free to add 2 tablespoons of chia seeds when making the bars if you can tolerate seeds. Just adds an extra boost :).
Let me know if you give these a shot how you liked them!