Dr Megan Rossi's Carrot Cake Snickers


Makes 20 bars

For the base:

  • 120g carrot, grated (approx. 1 large carrots)
  • 110g ground almonds
  • 200g oat flour (or oats blitzed in a food processor or blender)
  • 40g desiccated coconut
  • 4 medjool dates, pitted
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • Good pinch sea salt
  • 3 tbsp coconut oil
  • 120ml milk of choice

For the caramel:

  • 12 medjool dates, softened (if not soft then soak in boiling water for about 20 mins)
  • 3 tbsp smooth, peanut butter
  • 120ml coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 60-120ml boiling water
  • 20-30 walnuts, halved or crushed

For the coating:

  • 300g 70% dark chocolate
  • 2 tbsp extra virgin olive oil


Line a baking dish (approx 10’ x 8’) with parchment paper.

Wrap the grated carrot in a clean tea towel or a few layers of kitchen paper and squeeze a little of the excess juice into a glass.

In a food processor add the carrot, almonds, oat flour, desiccated coconut, dates, mixed spice, cinnamon, salt and coconut oil, blitz together to form a crumb.

Slowly add the milk until the crumbs form a big ball. Add a little extra oat flour if your dough is too wet, or a little extra milk/reserved carrot juice if too dry.

Empty the dough into the lined baking dish and press the dough evenly to cover the bottom, then place in the freezer.

Meanwhile, add the dates, peanut butter, oil, vanilla and sea salt to the food processor and blend until it forms a smooth paste, adding in the boiled water slowly if it’s too thick.

Take the base from the freezer and spread the caramel evenly on top, sprinkle the walnuts on top and place back into the freezer for 2 hours to set.

Once the caramel is set very firm, cut the dough into squares, then melt the chocolate and oil in a bowl over a pan of shallow gently simmering water. Be careful the bowl does not touch the water.

Once melted, using two forks, dip each square into the melted chocolate to cover, place on a sheet of parchment paper and repeat until all are covered.

Store in the fridge in an airtight container, they will keep well for a good week. Can also be stored in the freezer and will keep for up to 2 months.

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