When it comes to bringing food to summer gatherings, you might think of watermelon, salads, corn on the cob, and if you're from the midwest like us - bars. They're the perfect dessert to make for a crowd (or a party of one - no judgement) and they transport easily right in the pan for easy sharing. With these cookie bars, you get all the chewy, salted caramel flavor of a cookie with the extra moist, gooey goodness of a bar.
Ingredients
Cookies
1/2 cup tahini (or sunflower more cashew butter)
1/2 cup Superfood Cashew Yumbutter
2 flax eggs (1 tbsp flax + 2 1/2 tbsp water = 1 egg)
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
3 tbsp coconut flour
Frosting
1 cup soaked, soft pitted dates (soak in warm water for 15-20 mins)
3 tbsp cashew butter
1 tsp vanilla
1/2 tsp sea salt
1-2 tbsp maple syrup (add one tbsp at a time, taste, & adjust)
1-2 tbsp is nut milk as needed
Directions
- Preheat your oven to 350F. Line an 8x8 tray with parchment paper and set aside. Make your flax eggs and allow to sit for 5-10 mins or until the mixture has thickened to egg-like consistency.
- Combine all ingredients besides coconut flour, until smooth. Then stir in the coconut flour until no lumps remain.
- Spread the batter evenly in the pan and bake for 30-35 mins or until the cookie bars are golden and set. Remove and allow to cool.
- To make the frosting, combine all ingredients, besides the milk, in a food processor. Process, scraping down the sides as needed, until a smooth, thick, frosting forms. If your mixture needs some help blending, add 1 tbsp of milk at a time. Frost the cooked cookie bars.
- Optional: melt chocolate of choice and drizzle over top! Enjoy!
Recipe via Dani Breiner / @danishealthyeats