2-2.5 cups shredded carrot (about 4-5 medium/large carrots)
1 cup walnut pieces
1 cup whole almonds
1 cup whole pitted dates (packed)
1 cup rolled oats (not instant)
1/2 cup raisins
1/4 cup dried pineapple pieces (or more raisins)
scant 1/4 cup maple syrup
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg
1 can coconut milk (not lite) - refrigerated overnight
1 tsp vanilla
1-2 tsp syrup
In a food processor combine shredded carrots, walnuts, almonds and dates. Process until you have a crumbly mixture. Add the oats, raisins, pineapple, syrup and spices until everything is well mixed.
Line a square pan with parchment paper. Press the mixture into the pan and refrigerate or freeze while you make the frosting.
For the frosting: Open cold can of coconut milk and scoop out the solid white part - leaving the water - into a bowl. Add vanilla and syrup and beat with a hand blender until fluffy.
Top cold carrot bars with cold coconut whip and enjoy!