Spiralizer recipe: Pecan and Carrot Almond Butter Bars

Your trusty spiralizer isn’t just for savoury dishes – find out how to whip up sweet things too…


Spiralizer recipe: Pecan and Carrot Almond Butter Bars

We love how our spiralizers help us to add more delicious vegetables into our meals, but it hadn’t struck us that as well as creating courgette linguini or carrot noodle soup, we could be using them to whip up something sweet. But then we didn’t reckon on spiralizer expert Ali Maffucci, the woman behind the Inspiralized blog. Behold, her dessert bars with a difference.

Pecan and Carrot Almond Butter Bars with Chocolate Drizzle

Makes: 8-10 bars


2 large carrots, peeled, spiralized with the thinner noodle blade, then riced (pulsed briefly in a food processor or blender)

225g smooth almond butter

1 tablespoon pure maple syrup

60g whole pecans, roughly chopped

45g sultanas

Pinch of salt

For the chocolate drizzle

80g dark chocolate chips (dairy-free if you like)

2 tablespoons almond milk


1 Line an 28 x 18cm baking tin with the parchment paper.


2 In a large bowl, combine the carrot rice, almond butter, maple syrup, pecans, sultanas, and a pinch of salt and mix thoroughly.


3 Transfer the carrot rice mixture to the baking tin and spread in an even layer. Top with clingfilm and use your hands to press down so that the mixture is uniformly flat, about 2.5cm thick. Remove the clingfilm.


4 Make the drizzle. In a small saucepan over a medium heat, melt the chocolate chips with the almond milk, whisking continually until the chocolate is melted. If the sauce is too thick, add a bit more milk, 1 tablespoon at a time.


5 Drizzle the chocolate over the carrot rice mixture. Place the baking tin in the freezer for at least 4 hours. While still frozen, cut into bars. Store refrigerated in an airtight container and serve cold.


Taken from Inspiralized: Inspiring recipes to make with your spiralizer by Ali Maffucci (Ebury Press, £12.99)

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