Healthy Carrot Cake Protein Bars Recipe

Healthy Carrot Cake Protein Bars Recipe

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Healthy Carrot Cake Protein Bars Recipe 

Healthy carrot cake snacks are the best homemade protein bars. They’re completely vegan with no cooking required. I love healthy snack ideas like this simple plant based recipe. Additionally the flavor combinations are delicious and fun. 

Dates are perfect for healthy carrot cake snacks because they’re packed with nutrition and super tasty. Due to the nutritional value of dates, consuming them has multiple health benefits. For example they can lower cholesterol, improve bone health, and promote digestion.

Furthermore these homemade protein bars are rich in protein, vitamins, and iron. Other reasons I love these healthy snack ideas is because it strengthens the nervous system and improves the skin. Not to mention how simple and affordable they are to make. 

All you need to make these healthy carrot cake snacks include 2 cups dried dates, 2 cups shredded carrots, and 4 oz of pistachios. It’s easier to use the pre shelled pistachios. I made the mistake of getting the shelled ones and had to spend time removing them!

These homemade protein bars are so healthy and nutritious 

carrot cake protein bars vegan recipe

Other ingredients for these healthy snack ideas includes 1/2 cup coconut flour, 1 tbsp stevia, 1/2 tsp sea salt, and 8 oz vegan white chocolate wafers/chips. You will also need 2 tbsp vegan butter (any brand).

It’s so simple to make these healthy snack ideas. First combine dates and carrots in your food processor and blend ingredients together thoroughly. Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together.

You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients of the homemade protein bars. Then line a sheet pan or baking pan with parchment paper. Dump the healthy carrot cake snacks mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape. Combine the white chocolate and vegan butter in a large microwave safe bowl. 

Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined. Pour the melted white chocolate mixture on top of the molded carrot cake bars. Set the entire carrot cake in a cold refrigerator until everything hardens before cutting into 16 portions.

Healthy Carrot Cake Protein Bars

These healthy snacks are vegan and packed with plant based nutrition.

Course Appetizer, Breakfast
Cuisine American
Keyword breakfast, dates, healthy, nuts and seeds, plant based diet, raw vegan
Prep Time 12 minutes
Cook Time 2 minutes
Refrigeration time 1 hour
Total Time 1 hour 14 minutes
Servings 16 servings
Calories 280 kcal
Author admin

Ingredients

  • 2 cups Dried dates
  • 2 cups shredded carrots
  • 4 oz Pistachios (de shelled)
  • 1/2 cup coconut flour
  • 1 Tbsp stevia
  • 1/2 tsp Sea salt
  • 8 Oz vegan white chocolate chips/wafers (vegan brands include Milkless, Oh! Nuts, King David, Sweet William, VeganSweets, Nestle Toll House)
  • 2 tbsp butter

Instructions

  1. First combine dates and carrots in your food processor and blend ingredients together thoroughly 

  2. Then add pistachios, coconut flour, stevia, and sea salt into the food processor and blend ingredients together

  3. You will likely need to scrap the sides of the food processor a few times to thoroughly combine the ingredients 

  4. Line a sheet pan or baking pan with parchment paper 

  5. Dump the carrot cake mixture onto the sheet pan or baking sheet and manually mold into a rectangular shape (it doesn’t have to be perfect or even fit the size of the pan, just eye ball it into the size you want).

  6. Combine the white chocolate and vegan butter in a large microwave safe bowl 

  7. Heat in the microwave for 30 seconds and stir, repeat until thoroughly melted and combined 

  8. Pour the melted white chocolate mixture on top of the molded carrot cake bars 

  9. Set the entire thing in a cold refrigerator until everything hardens (1 hour) before cutting into approximately 16 portions 

Recipe Notes

Nutrition Facts

Servings: 12

Amount per serving

Calories 280

% Daily Value*

Total Fat 13g 17%

Saturated Fat 5.7g 29%

Cholesterol 9mg 3%

Sodium 172mg 7%

Total Carbohydrate 41.1g 15%

Dietary Fiber 5.8g 21%

Total Sugars 31.5g

Protein 4.6

Vitamin D 1mcg 7%

Calcium 68mg 5%

Iron 1mg 4%

Potassium 406mg 9

Thank you for visiting Anyreasonvegans vegan recipe blog.

Refreshing Delicious Watermelon Sorbet Recipe

Refreshing Delicious Watermelon Sorbet Recipe

Delicious Watermelon Sorbet Recipe

This 3 ingredient fruity frozen treat is free of processed sugar. It’s healthy, delicious, and vegan.

Course Dessert
Cuisine American
Keyword cheap, coconut, comfortfood, dairyfreedessert, easy, fruit, ice cream
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 180 kcal
Author admin

Ingredients

  • 1/2 Large watermelon
  • 1/2 cup coconut cream
  • 1 Tbsp stevia or sweetener of your choice

Instructions

  1. Cut your watermelon in half, use an ice cream scoop or large spoon to scoop out balls of water melon and place them in a large zip lock bag

    recipe for watermelon sorbet
  2. Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night)

  3. Make sure your coconut milk is thoroughly chilled as well before hand. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid.

  4. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined

    recipe for watermelon sorbet
  5. Serve immediately or store in the freezer!

    recipe for watermelon sorbet

Recipe Video

I absolutely love cold watermelon especially in the warmer seasons. This creamy delicious recipe for watermelon sorbet really hits the spot on a hot day. Additionally this specific watermelon sorbet recipe is free of added sugar. That’s because I prefer to use stevia, however you can use any sweetener you like! 

Watermelon has such a lovely texture for making sorbet. I especially love pairing it with chilled coconut cream. The best coconut cream to use comes from a full fat can of coconut milk. You can find the cans of coconut milk in the Asian food products section or sometimes in the baking isle. 

I like using stevia to sweeten my recipe for watermelon sorbet. However you can use any kind you like, for example coconut sugar, maple syrup, or agave. Another way I love to make my vegan sorbet extra creamy is to use only the cream portion from the can. 

How To Get Coconut Cream From Can

Let me explain how to get the coconut cream to separate from the liquid it’s very simple. First things first, ensure you have the full fat canned coconut milk from the pantry isle. Store it in the coldest spot of the refrigerator over night. I love frosty fruit treats in warmer months

recipe for watermelon sorbet
recipe for watermelon sorbet

The white coconut cream will separate itself from the clear liquid in the cold temperature inside the can. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid. Use only this cream for your recipe for watermelon sorbet!

recipe for watermelon sorbet
Scoop fresh watermelon

You only need 3 simple ingredients for your recipe for watermelon sorbet! Ingredients include 1/2 of a medium sized watermelon, 1/2 cup coconut milk or milk if your choice, and 1 tbsp stevia. Stevia can be replaced with sweetener for your choice as well.

Start making your recipe for watermelon sorbet by cutting your watermelon in half, Then use an ice cream scoop or large spoon to scoop out balls of watermelon and place them in a large zip lock bag.

recipe for watermelon sorbet
Add the coconut cream and sweetener

Set the bag of watermelon scoops into the freezer until thoroughly frozen (4 hours or over night). Make sure your coconut milk is thoroughly chilled as well before hand. Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined. Serve immediately or store in the freezer!

recipe for watermelon sorbet
Serve fresh in the watermelon rind

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Healthy Rainbow Fruit Popsicles Recipe

Healthy Rainbow Fruit Popsicles Recipe

Healthy Rainbow Fruit Popsicles Recipe 

These healthy rainbow fruit popsicles are so beautiful and delicious. I got these really fun popsicle molds and we had a lot of fruit too. The variety of colors of the different fruits is what really makes them pop. 

Also I’ve been trying to find new and creative ways to get my kids to eat healthy. They’re obsessed with popsicles, and these rainbow ones are 99% fruit with just a splash of soy milk. My daughter is only 2 and a half and she gets so excited to eat popsicles.

She loves them so much she actually learned how to say popsicle. Except she says it “popical!” Which is pretty dang close for a toddler saying such a hard word. I love when she eats fruit with its natural sugars as opposed to unnatural added sugars. 

You only need 4 different colored fruits to make these rainbow popsicles. I used 1 cup strawberries chopped, 1 cup mangoes chopped, and 1 cup kiwi fruit chopped. Also 1 cup blueberries, 1 cup soy milk (or milk of your choice), and 2 tsp stevia (optional).

Fruit filled ice pops are so simple to make

Healthy Rainbow Fruit Popsicles Recipe
Healthy Rainbow Fruit Popsicles Recipe

This healthy dessert is so simple to make also. First, chop up the different fruits fresh, you want the juices to bleed together slightly inside the popsicle molds. Sprinkle the fruit with stevia if you like a little extra sweetness. 

Start filling the popsicle molds (makes appropriately 12 – 6 oz- molds). After each layer of fruit use a spoon or the popsicle stock to mash down the fruit (this releases some juice and leaves less air bubbles). Evenly distribute the fruit into the popsicle molds making 4 layers.

Top off the rainbow popsicles with some soy milk, almond milk, coconut milk, or liquid if your choice. Freeze the popsicles for 4 to 6 hours to make sure they are properly hardened. These frozen treats are healthy, plant based, and vegan!

Healthy Rainbow Popsicles

These popsicles are almost all fruit with a splash of plant based milk.

Course Dessert
Cuisine American
Keyword antioxidants, best, citrus, dessert, fruit, healthy
Prep Time 12 minutes
Cook Time 0 minutes
Freeze Time 4 hours
Total Time 4 hours 12 minutes
Servings 12 Popsicles
Calories 39 kcal
Author admin

Ingredients

  • 1 cup chopped strawberries
  • 1 cup chopped kiwi fruit
  • 1 cup chopped mangoes
  • 1 cup blueberries
  • 1 cup soymilk or plant based milk of your choice
  • 2 tsp stevia optional

Instructions

  1. Chop up the different fruits fresh, you want the juices to bleed together slightly inside the popsicle molds

  2. Sprinkle the fruit with stevia if you like a little extra sweetness 

  3. Start filling the popsicle molds (makes appropriately 12 – 6 oz- molds)

  4. After each layer of fruit use a spoon or the popsicle stock to mash down the fruit (this releases some juice and leaves less air bubbles)

  5. Evenly distribute the fruit into the popsicle molds making 4 layers

  6. Top off the popsicles with some soy milk, almond milk, coconut milk, or liquid if your choice

  7. Freeze the popsicles for 4 to 6 hours 

Recipe Video

Recipe Notes

Nutrition Facts

Servings: 12

Amount per serving

Calories 39

% Daily Value*

Total Fat 0.6g 1%

Saturated Fat 0.1g 0%

Cholesterol 0mg 0%

Sodium 11mg 0%

Total Carbohydrate 8.2g 3%

Dietary Fiber 1.3g 5%

Total Sugars 5.8g

Protein 1.1

Vitamin D 0mcg 0%

Calcium 14mg 1%

Iron 0mg 2%

Potassium 121mg 3%

Thank you for visiting Anyreasonvegans vegan recipe blog!

Lentil avocado veggie wrap recipe

Lentil avocado veggie wrap recipe

Lentil avocado veggie wrap recipe

This lentil avocado recipe for veggie wrap is easy and simple. If you’re looking for healthy vegan school lunch ideas this tortilla wrap recipe is for you. Additionally this recipe makes 6 portion so it’s great for plant based meal prep. 

Healthy vegan school lunch ideas are simple when you know what ingredients to use. Lentils are perfect for any meal replacement. They’re packed with protein and other vitamins and minerals. 

This tortilla wrap recipe is a great vegetarian lunch for adults and kids. My son loves when I make this recipe for his lunch at school. Even my toddler likes to snack on the little pre cut rolls. 

There’s a wide variety of sauces you could add to this re pie for veggie wrap. I usually add some vegan mayo when I make it for my son and husband! I like to make it for a plant based meal prep so I add low calorie hot sauce. 

This recipe is great for healthy vegan school lunch ideas and it’s so easy to make. All you need to make this tortilla wrap recipe is 5 simple ingredients not including seasoning. 

Healthy vegan school lunch ideas are simple.

plant based meal prep recipe for veggie tortilla wrap healthy vegan school lunch ideas
Lentil veggie wrap recipe

The ingredients for this recipe for veggie wrap include 1 cup lentils, 3 cups vegetable broth, and 1 whole avocado. You also need 1 cup shredded carrots 2 tsp salt, 1 tsp pepper, and 6 whole wheat tortilla. 

Start making this plant based meal prep by cooking the lentils. Cook them on a stovetop and combine 3 cups of vegetable broth and 1 cup of dry lentils. (Add the seasoning into the lentils now) Simmer for  15-20 minutes.

Remove the heat and allow the lentils to chill for about 15 minutes. Add the cooked lentils into a food processor or blender and blend until thoroughly chopped for the best tortilla wrap recipe.

Lay each tortilla flat and spread lentils across the top like a blanket. Add avocado slices and shredded carrots. Roll entire tortilla up like a rug for an easy healthy vegan school lunch ideas.

Roll recipe for veggie wrap tight, and hold it tight, then cut into slices like you would a sushi roll. My kids love this healthy plant based lunch recipe and so do I!

Lentil Veggie Wrap Recipe

This recipe is perfect for school lunch and meal prep!

Course Main Course
Cuisine American
Keyword avocado, cheap, easy, meal plan, meal prep, plant based protein
Prep Time 10 minutes
Cook Time 20 minutes
Resting tome 10 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 432 kcal
Author admin

Ingredients

  • 1 cup Lentils dry
  • 3 cups vegetable broth
  • 1 whole avocado
  • 1 Cup Shredded carrots
  • 1/2 Tsp salt
  • 1 Tsp pepper
  • 6 whole wheat tortillas
  • 2 average avocados

Instructions

  1. Start by cooking the lentils- Cook on a stovetop- combine 3 cups of vegetable broth and 1 cup of dry lentils. (Add the seasoning into the lentils now) Simmer for  15-20 minutes.

  2. Remove the heat and allow the lentils to chill for about 15 minutes 

  3. Add the cooked lentils into a food processor or blender and blend until thoroughly chopped 

  4. Lay each tortilla flat and spread lentils across the top like a blanket

  5. Add avocado slices and shredded carrots

  6. Roll entire tortilla up like a rug

  7. Roll it tight, and hold it tight, then cut into slices like you would a sushi roll 

  8. You can easily make 6 wraps/ portions with these ingredients

Recipe Video

Recipe Notes

Nutrition Facts

Servings: 6

Amount per serving

Calories 432

% Daily Value*

Total Fat 37.2g 48%

Saturated Fat 5.9g 30%

Cholesterol 0mg 0%

Sodium 606mg 26%

Total Carbohydrate 24.6g 9%

Dietary Fiber 15.7g 56%

Total Sugars 2g

Protein 8.1

Vitamin D 0mcg 0%

Calcium 44mg 3%

Iron 2mg 12%

Potassium 1327mg 28

Thanks for visiting Anyreasonvegans vegan recipe blog!

Mango Coconut Sorbet Popsicles Recipe

Mango Coconut Sorbet Popsicles Recipe

Mango Coconut Sorbet Popsicles Recipe

I initially ordered these popsicle molds in order to “trick” my toddler into eating more fruit because she was obsesses with popsicles. It didn’t help that big brother always eats popsicles in front of her. So I started making popsicles with fresh fruit and it totally worked! I highly recommend this method for adults and kids to consume more fruit! 

Luckily the mangoes were in season and fresh. That’s why I decided to use them to make these juicy frozen fruit pops. I adore the flavor combination of coconut and mango. It reminds me of mango sticky rice which I absolutely love as well. 

Today my kids and I took our popsicles in the backyard and played hide and seek! I’m the only one who can hide well! These two kiddos can’t hide to save their lives! 

Another reason I love these mango popsicles is because they are so easy to make. You only need 3 simple ingredients to make them. All you need is 2 large mangoes, 1/4 cup canned coconut milk, and 1 tbsp stevia or sweetener of your choice.

These frozen fresh fruit treats are so simple to make 

Mango Coconut Sorbet Popsicles Recipe
Mango Coconut Sorbet Popsicles

Make sure your mangoes are juicy and ripe for optimum flavor! Also mangoes are super hard to remove from the peel and seed if they are not ripe yet. Another important tip for these mango coconut popsicles is to use full fat coconut milk from the can.

It makes a big difference when it comes to creaminess, texture and flavor. Yes lite coconut milk has half the calories however you only need 1/4 cup so it’s not a drastic amount of calories. 

The directions for mango coconut popsicles are super simple also! Cut 2 large mangoes into slices or chunks Combine all the ingredients in a large food processor or blender. Blend until thoroughly combined. 

Pour the blended mango purée into your popsicle molds. Freeze for at least 4 hours, preferably overnight. I love tricking my kids into eating fresh healthy fruit when they think it’s a just a regular popsicle!

Mango Coconut Sorbet Popsicles Recipe

These frozen fruit treats are creamy and delicious

Course Dessert
Cuisine American
Keyword best, coconut, dairyfreedessert, fruit, ice cream, vegan
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 Popsicles
Calories 90 kcal
Author admin

Ingredients

  • 2 large fresh ripe mangoes
  • 1/4 cup canned coconut milk full fat
  • 1 tbsp stevia

Instructions

  1. Cut 2 large mangoes into slices or chunks

  2. Combine all the ingredients in a large food processor or blender

  3. Blend until thoroughly combined 

  4. Pour the blended mango purée into your popsicle molds 

  5. Freeze for at least 4 hours, preferably overnight 

Recipe Notes

Nutrition Facts

Servings: 6

Amount per serving

Calories 90

% Daily Value*

Total Fat 2.8g 4%

Saturated Fat 2.2g 11%

Cholesterol 0mg 0%

Sodium 3mg 0%

Total Carbohydrate 17.3g 6%

Dietary Fiber 2g 7%

Total Sugars 15.6g

Protein 1.2

Vitamin D 0mcg 0%

Calcium 14mg 1%

Iron 0mg 2%

Potassium 214mg 5

Thanks for visiting Anyreasonvegans vegan recipe blog.