Lucky for me The Live-In Kitchen has an amazing recipe for Vegan Chocolate Chip Cookie Bars that I can't wait to try this weekend.
Ingredients:
1/2 cup raw, unsalted almonds
1 1/2 cups pitted dates
Coarse kosher salt
1 teaspoon pure vanilla extract, divided
3 tablespoons coconut oil, melted
3 tablespoons pure maple syrup
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon vegan mini chocolate chips (plus another tablespoon mini chocolate chips for topping, optional)
Directions:
Line a 7" x 5 1/2" pan with parchment paper. Set aside.
Place
almonds in the bowl of a food processor and process until coarse but
not powdery. Add the dates, a pinch of salt, and 1/4 teaspoon of the
vanilla and process until a dough ball forms. If the dough seems too
crumbly, add a few drops of water until you reach the desired
consistency. Be careful because too much water will make the dough
extremely sticky. Press the dough into an even layer in the prepared pan
and set aside.
In
a medium sized bowl, combine the coconut oil, maple syrup, and 3/4
teaspoon vanilla with a fork until thick and well combined. Add the
flour and mix until smooth and shiny. Mix in 1 tablespoon of the mini
chocolate chips. Pour the cookie dough over the almond mixture in the
pan and smooth the top. Sprinkle with an additional tablespoon of
chocolate chips, if desired, and use your hand to gently press them into
the dough so they'll stick.
Refrigerate
until set, about 30 minutes. Use the parchment to lift the bars from
the pan and cut into bars or bite sized portions. At this point you can
transfer them to an airtight container and refrigerate until ready to
serve, up to one week.
If any of you guys are able to try this recipe this weekend, tell me how it is. Also, check out Lindsay's site for more food recipes.