Vegan Samoa Cookie Bars
Equipment
- blender or food processor
- Mixing bowls
- measuring spoons,
- Measuring cups
- 4×9 baking dish
- Nonstick spray
- small pan
Ingredients
Base
- 1 cup raw oats
- 1 cup almond meal/flour
- 2 tbsp coconut oil
- ½ cup unsweetened applesauce
- 2 stevia packets
Topping
- 1 cup pitted dates 160 g
- 1.5 cups unsweetened almond milk
- 2 tsp vanilla extract
- ⅔ cup unsweetened coconut
Chocolate Drizzle
- 2 tbsp unsweetened cocoa powder
- 2 tbsp water
- 3 stevia packets
Instructions
- Preheat the oven to 350⁰ F (175⁰ C).
- Grind the oats into a flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, almond meal/flour, coconut oil, unsweetened applesauce, and stevia packets.
- Mix until well combined.
- Spray a 4×9 baking dish with nonstick spray and spread the base dough evenly into the dish.
- Bake for 18-20 minutes.
- While the base is baking, prepare the topping.
- Blend the dates in a blender or food processor into fine pieces.
- If the dates are not soft enough, soak them in water for at least 3 hours beforehand.
- In a small pan, combine the chopped dates, almond milk, and vanilla extract.
- Simmer over low heat, stirring often to prevent burning, until the mixture thickens to a caramel-like consistency.
- Stir in the unsweetened coconut into the date mixture.
- Spread the date and coconut topping over the baked cookie base once it has finished baking.
- For the chocolate drizzle, mix the cocoa powder, water, and stevia in a small bowl until smooth.
- Drizzle the chocolate mixture over the top of the bars.
- Cut into 8 pieces and enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair these cookie bars with a sweet dessert wine like Moscato or a light, fruity red wine like Pinot Noir.Nutritional Information
Calories: 274 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 17 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.1 mg
