No-cook carrot cake bars

Recipe thanks to The Heart Foundation

Ingredients

• 2 cups (240g) pecans
• 1½ cups traditional wholegrain rolled oats
• 1½ cups wholegrain puffed rice
• 1½ teaspoons ground cinnamon
• 250g packet pitted dates
• 2 teaspoons honey
• 1 1/3 cups (155g) coarsely grated carrot
• 1/3 cup raisins, chopped

Topping

• ½ x 250g block (125g) light cream cheese
• 2 tablespoons icing sugar
• 1 teaspoon vanilla essence
• ¼ cup chopped pecans

Method

1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper.
2. Process pecans, oats, puffed rice and cinnamon in a food processor until finely chopped. Add dates and honey. Process until well combined (mixture should form clumps when pressed together with clean hands). Transfer to a large bowl. Stir in carrot and raisins.
3. Press mixture very firmly into prepared pan. Cover and refrigerate for 6 hours, or overnight, until firm.
4. To make topping, place cream cheese, sugar and vanilla in a small bowl. Stir with a wooden spoon until smooth and creamy. Spread over base. Sprinkle with extra pecans.

Tips

• Bars will keep for up to one week in a container in the fridge, or can be frozen for up to 1 month. Thaw in the refrigerator.
• Replace pecans with walnuts and swap sultanas for raisins, if preferred.