I have a confession. I am addicted to Lara Bars. Specifically the Chocolate Chip Brownie Lara Bars. I love that Lara Bars use all real ingredients. I eat one almost every day as a snack or dessert.
While pursuing the Lara Bar website I saw a Carrot Cake version. However, I have not been able to find it in the stores. So I decided to create my own copy cat version. It is amazing that a grain free and refined sugar-free bar can taste just like carrot cake.
Ingredients
10 baby carrots, organic
10 large dates, pitted
1 oz raisins (snack box size)
1 cup of whole raw almonds
1/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp vanilla
1 TBS coconut oil (optional)
1 TBS maple syrup
3 TBS almond butter
1 TBS water (if needed)
In a high speed blender or food processor, chop the carrots until finely diced.
Add in dates, raisins, and almonds. Blend on high for several minutes.
Add all additional ingredients. Continue to blend on high speed, scraping down the sides as needed.
Dump contents on to a large piece of wax paper. Using hands or a spatula shape into a square.
Refrigerate bars.
This is the perfect soup for fall! The orginal recipe came from my good friend Jennifer.
Ingredients
24 oz butternut squash cubes
2 TBS avocado oil
2 cloves garlic, minced
chopped onion, to taste
salt and pepper, to taste
4 cups of chicken broth (homemade if possible)
Combine butternut squash cubes, avocado oil, garlic, onion, and salt and pepper in a large glass baking dish. Bake at 400 degree for 30 minutes.
Let cool slightly. Place butternut squash and 1 cup of chicken broth in a large high speed blender (an immersion blender would also work). Blend until smooth. Pour into a large sauce pan. Add in additional chicken broth and stir well. Heat over medium low heat until thoroughly warmed.
Serve with fresh bread or rolls.
