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Low Histamine Carrot Cake “Larabars”

Yields1 ServingPrep Time25 minsTotal Time25 mins

Chewy, nutritious, and a great on the go snack, these carrot cake "larabars" are sure to be a hit!

 2 cups Macadamia Nuts
 2 cups Dates, dried & pits removed
 2 tbsp Carrots, finely shredded
 1 tsp Vanilla Extract
Histamine Level: 1
 Rated a 1 due to the vanilla. Rated 0 if you omit vanilla. Interestingly enough,dried dates on the SIGHI list are a 0.
1

Add all ingredients to a food processor. Blend starting on low, then medium, and high for about 2-3 minutes total. Turn off the food processor and scrape the edges of the bowl.

2

Vary blending between low & high until the mixture sticks together and forms a sort of ball. Mixture will be sticky, but the pieces should be finely chopped.

3

Pull out parchment paper the size of a baking sheet. Scoop the bar mixture from the food processor onto one half of the parchment paper, and form a sort of log shape.

4

Fold the empty half of the parchment paper onto the mixture. Then roll out the mixture to 1/2" thick (with rolling pin on top of the parchment paper).

5

Using a pizza cutter, cut into 3-4" long x 1.5" wide bars. Then roll up each bar in saran wrap and place in a container in the freezer.
Pull out of the freezer 15 min before eating.

Notes
6

Update 6/2/23:

I've made this recipe at least a dozen times, if not more, in the last 5 years. For some reason the last 5 times I've tried to make them it hasn't turned out. The nuts don't get chopped enough, it gets SUPER greasy, and just doesn't come together. I don't know what changed but it's been driving me nuts!
Anyway, if this is happening to your batch, I'd love to know.

Here's the only thing that's worked so far. Change the recipe to 2c. dates, and 1/2 c. macadamia nuts. For some reason that's working better.

I'm sorry if your batches haven't been turning out!