I’m super duper over the moon excited because me and my friend Haley from Brewing Happiness have coordinated our first ever healthy #virtualEasterparty. It’s basically a virtual potluck, so we’ve gathered together some of our favorite fellow food bloggers from all over the world to create super drool-worthy, nutritious Easter recipes.
Think superfood chocolate cake, purple cauliflower tabbouleh, healthy ambrosia salad, classic vegan carrot cake, and more! You’ll not want to miss this, so scroll down to see all the beautiful entries including these chewy, vegan & gluten-free carrot cake oatmeal bars with cashew butter by yours truly.
I’ve loved carrot cake ever since my dad first made me try it at Easter brunch years ago. My first thought (bear in mind I was only a kid!) was, “why in the world would I ever want to eat carrots for dessert?”. But one bite in and I was instantly hooked. You couldn’t even really taste the carrots! So I’ve recreated this classic Easter recipe in the form of all-natural, chewy and soft carrot cake baked oatmeal bars. And yes, the veggies are just as hidden and the bars are just as delicious as regular carrot cake.
Not only are these bars dense, moist, and cakey, but they’re also vegan, gluten-free, dairy-free, refined sugar-free, paleo, and oil-free. I made them as allergy-friendly and healthy as possible, without sacrificing flavor at all. I threw in cashew butter, shredded carrots, and rolled oats plus one secret ingredient that really rounded out the carrot cake flavor. Can you guess what it is?
Sweet potato puree! It gives the bars a smooth, soft texture, naturally sweetness, subtle flavor, and cakey texture. Most carrot cake recipes out there call for a ridiculously long ingredient list, so I decided to keep this one simple for you. All you need are just 8 plant-based ingredients and in under 45 minutes, you can have a freshly baked batch of carrot cake oatmeal bars! Not only would these be great for an Easter potluck because they’re easily shareable, but they’d be perfect for breakfast, brunch, or an on-the-go snack too.
As promised, here’s the link to all the lovely, uber yummy healthy Easter recipes for our #virtualEasterparty! I highly recommend checking them all out, because these are really talented babes dishing out vibrant, wholesome recipes that would be perfect for Easter. Without further ado, here they are:
Brewing Happiness /// Heathy Ambrosia Salad
Real Food Healthy Body /// Blackberry Chocolate Cups
She Can’t Eat What?! /// Easter Coconut Oat Granola with Rosewater Cream
Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting
Wholehearted Eats /// Rainbow Rolls with Creamy Miso
Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream
Hot for Food /// Vegan Carrot Cake
Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans
Naturally Hanne /// No Bake Chocolate Mousse Tarts
Scaling Back Blog /// Spring Artichoke Pesto Pasta
Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts
Well & Full /// Purple Cauliflower Tabbouleh
Gratitude & Greens /// Vegan Easter Egg Truffles
Nourish Atelier /// Beluga Lentil Caviar 2 Ways
Food by Maria /// Vegan Potato Gratin with a Twist
Vegetaryn /// Vegan Chocolate Covered Easter Eggs
Dower Hollingsworth /// Hot Cross Cupcakes
Pinky’s Pantry // Raw Lemon Cheesecake with Candied Lemon Peel
If you try any of our recipes, please share photos with us on Instagram and join in the fun! We’d love to see what healthy Easter recipes y’all cook up for the holiday. Also, be sure to use the hashtag #virtualEasterparty so we can see what you make.
- 2 cups oat flour (*see note below)
- 3/4 cup rolled oats, gluten-free
- 1/2 cup brown rice syrup
- 1/3 cup sweet potato puree
- 1 cup shredded carrots
- 2 tsp cinnamon
- 1/2 tsp vanilla powder
- 1/4 cup coconut sugar
- 2 tbsp cashew butter
- Preheat oven to 200 degrees Celsius.
- In a large bowl, mix together the oat flour, rolled oats, cinnamon, coconut sugar, and vanilla.
- Add brown rice syrup, sweet potato puree, shredded carrots, and cashew butter to a blender or food processor.
- Blend until well combined.
- Pour wet ingredients into large bowl with the dry ingredients.
- Stir together until fully incorporated.
- Spread evenly into a loaf pan lined with parchment paper.
- Bake for 30 minutes, or until the edges are slightly browned.
- Allow to cool for 10 minutes before cutting into bars.