photo of Vegan Carrot Fudge Bar

Plan for some unplanned sweets!!

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Well, picture this…..I went to the kitchen with the Indian carrot fudge (Gajar ka halwa) in mind, but I ended up making this. That’s the beauty of getting inspired. I had been planning to make a vegan and refined sugar-free version of this traditional Indian sweet which happens to be one of my favorite desserts. I think every Indian would agree to the fact that it is the most loved dessert. Although, it is rich as it is made in clarified butter. These bars will definitely remind you of Gajar ka Halwa.

The sweetness comes from dates majorly. I added maple syrup, but you could adjust the amount according to the desired sweetness. It is a guilt-free treat to yourself. Not too many ingredients. Yes, I agree, it requires a little patience, but the end product is totally worth it. I used grated carrots as I love the texture it imparts. You could use the processor if you don’t have time. But grating the carrots is highly recommended.

Making sweets in Indian households usually, coincides with an occasion or festival. All the members get involved. Amongst a lot of chit chat, laughs and tea breaks the food containers get filled with mouth watering goodies. I feel the whole process of cooking brings the house together. However, you don’t need an occasion to enjoy these fudge bars. And vegan or not you could still make them as a healthier option.

Vegan Carrot Fudge Bars


Course:  Dessert
Cuisine: Vegan
Preparation Time: 30 min

Cooking Time:  40 min
Yield : 20-25 slices
Carrots (grated) 220 g (4-5 medium approx.)
Dates 150 g
Desiccated Coconut 100 g
Orange Juice 120 ml
Maple syrup 4 tbsp.
Walnut (coarsely ground) 100 g
Canola Oil 2 tbsp.
Top Layer
Coconut cream 200 ml
Maple syrup 2 tbsp.
  1. Chop the dates and place them in the pan along with orange juice. Let them simmer for 10 minutes and cool it down before making it puree.
  2. Heat oil in a heavy bottom pan, add the grated carrot and cook over high heat stirring continuously for at least 10-15 min or till the color changes.
  3. Now reduce heat and add maple syrup along with the date puree and cook for 5 minutes.
  4. Add coconut and walnut, mix till everything is combined. Turn off the heat and let the fudge cool down before turning it over on a lined and greased baking tray.
  5. Spread out evenly and refrigerate overnight
  6. For the Top layer: leave the coconut cream in the refrigerator for a night. Whip it with maple syrup and spread it evenly over the fudge.
  7. Cover with a cling film and place in the freezer for an hour and a half. Cut into a desired number of slices, top with little freshly grated carrot and enjoy.


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