Plant Based Magic Cookie Bars (Vegan)

Recipe from The Whole Food Plant Based Cooking Show

Husband-Tested in Alice's Kitchen

Makes 8 Generous Servings OR 16 Perfect Treats

These scrumptious treats will be perfect for the lunchbox or a picnic. They are quite easy to make using a high speed blender and would be a great snack to make on your food prep day.  I love that they are sweetened with dates.  

Crust

1 cup (120g) almond flour

1 cup (80g) gluten-free rolled oats, ground into a flour

1/2 cup (112g) pitted dates

1 teaspoon Braggs liquid aminos (This may sound like a strange addition, but you won't taste it at all.  You can substitute sea salt for the liquid aminos, if you wish.)

Filling

1/3 cup (26g) gluten-free rolled oats

1/3 cup (75g) pitted dates

1 cup (236ml) water

1 teaspoon vanilla extract

Toppings

1/2 cup (47g) shredded unsweetened coconut

1/2 cup (85g) vegan chocolate chips

1 cup (150g) chopped pecans 

Preheat oven to 350°F (180°C). Grease or line a 9" X 9" (or 8" X 8") baking pan with parchment paper.  

Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together. 

Press crust firmly into the bottom of the greased or parchment-lined baking pan.

Blend the filling ingredients in the same blender until dates are completely pulverized.

Pour filling over the crust. (The filling will be thin or watery.  It's okay.  It will turn out in the end.)

Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.

Bake for 35 minutes.  Cool completely before serving.  Cut into 8 bars or 16 small squares.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 16 servings) 171 calories; 10.9 g fat (1.8 g sat. fat); 0 mg cholesterol; 22 mg sodium; 17.4 g carbohydrates; 3.5 g fiber; 9.4 g sugars; 3.8 g protein; 28 mg calcium/2%; 1 mg iron/8%; 117 mg potassium/2%