These tasty vegan carrot cake breakfast bars with maple coconut icing will fuel you through the busiest morning (or toughest of afternoon slumps).
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.
Press mixture into a six-inch square pan. Bake for 10-12 minutes. Cool completely and cut into eight bars.
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.