Carrot Cake & Cashew Bars

Makes 8 bars

• ½ cup Medjool dates, pitted

• ¾ cup raw cashews

• ¾ cup raw pumpkin seeds, shelled

• ¼ cup finely grated carrot

• Dash sea salt - optional

• 1 cup warm water - optional

Combine the dates and warm water in a small bowl. If the dried fruit you are using is already super soft and moist, you can skip the soaking step. Let stand for 5 to 10 minutes, until the fruit is soft.
  
In a small food processor fitted with an "S" blade, combine the dates and nuts, then process until the nuts are broken down and the batter looks uniform. Add carrots and process again. 

Add the pumpkins seeds and mix in.
  
Place mixture on parchment paper, on a flat surface. Press the dough into a flat, rectangle shape. Once the dough is evenly thick, you can slice it into about 8 bars. Or can shape the dough into a dozen or so small round balls.
  
Separate the bars and wrap each in individual parchment paper; and store them in a sealed container in the fridge until firm.
  
For a different flavor, substitute unsweetened shredded coconut for carrot for the shredded carrot to make a coconut bar.