Carrot Cake Breakfast Bars with Maple Coconut Icing

These tasty carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning (or toughest of afternoon slumps).

Course Breakfast
Cuisine Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Author Denisse


  • 1 cup raw cashews
  • ½ cup pecans
  • ¾ cup rolled oats
  • ½ cup dates
  • 4 ounces unsweetened applesauce
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1/4 teaspoon salt
  • 1 carrot grated
  • 1/4 cup plain coconut yogurt
  • 2 teaspoons maple syrup


  1. Preheat oven to 350 degrees. In the bowl of a food processor, add cashews, pecans, oats, dates, applesauce, cinnamon, nutmeg, cloves, salt and carrots. Process mixture until dates have broken down into smaller pieces and ingredients are well combined. The mixture should stick together easily. 

  2. Press mixture into a six-inch square pan. Bake for 10-12 minutes. Cool completely and cut into eight bars.

  3. Whisk together coconut yogurt and maple syrup. Transfer mixture into a ziplock bag and snip off the tip with scissors. Drizzle over breakfast bars. Enjoy immediately or store in an airtight container for up to one week. Icing will harden if left on the bars, or you can reserve icing until just before serving.