No-Bake Carrot Cake Cream Cheese Bars

These No Bake Carrot Cake Cream Cheese Bars are the perfect spring dessert!



Bottom Layer

  • ½ cup walnuts
  • ½ cup almonds
  • 1 cup dates, pitted (~20 dates)
  • ¼ teaspoon sea salt
  • ½ cup carrots, grated


  • ½ cup 2% greek yogurt, plain
  • 2 ounces cream cheese
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  • 2 tablespoons coconut, shredded & unsweetened (optional)


  1. Place walnuts and almonds into a sauté pan over medium-high heat. Constantly stir for ~5 minutes, or until nuts are slightly toasted (be careful not to let them burn).
  2. Into a food processor, add toasted nuts, sea salt and dates. Process until the mixture forms a dough.
  3. Place grated carrots into a couple paper towels and squeeze the excess moisture out of the carrots.
  4. Dump the shredded/squeezed carrots and the dough into a bowl and combine. Press dough into a parchment paper lined 8×8-inch dish.
  5. Now make your frosting. In a bowl, use an electric mixer to combine greek yogurt, cream cheese, maple syrup and vanilla. Mix on high speed until smooth.
  6. Spread frosting over pressed out dough. Sprinkle with coconut. Allow bars to set in the fridge for at least 1 hour before slicing into 9 bars.


P.S. If you have a coconut hater in your life (like I do), you can just leave the coconut flakes off.