Step 1

Line an 8x8 baking dish with parchment paper then set aside.

Step 2

In a small bowl, add the ground flax and water. Stir to combine then set aside to thicken.

Step 3

In a large bowl, combine the quick oats, shredded carrot, finely chopped walnuts, coconut, ground cinnamon, ginger, and salt. Stir to combine.

Step 4

In a small saucepan, melt together the almond butter and maple syrup. Stir until well combined. Remove from heat then stir in the vanilla extract.

Step 5

To the large bowl with the oats, pour in the melted almond butter syrup mixture and the flax egg. Using a spatula, fold the dry ingredients together with the wet until evenly combined. Make sure all of the oats are nice and saturated so that the mixture sticks together when pressed between your fingers. Transfer the mixture to the lined baking dish then use the spatula to press it down into an even layer. If you have a pastry roller you can use that to make the top as flat and even as possible. Refrigerate for at least 2 hours to set (or up to overnight if covered).

Step 6

Meanwhile, prepare the frosting. Combine the soaked (drained and rinsed) cashews to a blender with the lemon juice and syrup. Start with 1 tablespoon of water then blend until smooth. If it's having trouble blending, scrape down the sides and add another tablespoon of water the blend again. Be careful not to add too much water or it will be too thin. Add just enough to get it moving but still maintain a thick consistency. Transfer the frosting to a sealed container and refrigerate for 1-2 hours.

Step 7

Lastly, spread the frosting on top of the bars in an even layer. Cut into 16 squares then serve and enjoy! Leftovers can be stored in an airtight container for up to 1 week.