Dairy Free

Gluten & Grain Free

Serves: 20 slices

Prep time: 20 mins

Cooking time: 30 mins


  • 2 grated carrots
  • 45g LSA
  • 150g pecans, roughly chopped
  • 1 cup toasted white sesame seeds
  • 1 cup shredded coconut
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp pink rock salt
  • 2 eggs (lightly beaten)
  • 180g rice malt syrup
  • 175g nut butter, (any mix)
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • Juice of ½ lemon
  • 1 tbsp grated ginger
  • ½ cup protein powder, vanilla
  • 70g hulled tahini
  • 2 tbsp rice malt syrup
  • 5 passionfruit


  • Preheat oven to 180℃.
  • Line a 20cm x 22cm ovenproof dish with baking paper.
  • In a bowl, combine carrot, LSA, pecans, sesame seeds, coconut, cloves, nutmeg, cinnamon, ground ginger, salt, and eggs and mix well.
  • In thermomix or saucepan, slowly heat rice malt syrup, nut butter, coconut oil, vanilla extract, lemon juice and ginger, mixing until combined.
  • Add carrot mix and protein powder and stir until combined.
  • Spoon mixture into prepared dish and spread top.
  • Bake for 20-30 minutes until cooked. Cool completely.
  • Heat  tahini, honey and 125mls water, and stir until smooth.
  • Add passionfruit flesh, mix well and pour over top of slice. Chill. Cut into bars.
  • Store bars separately in freezer.



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