(I can imagine modifying this recipe into a fig bar type cookie!)
INGREDIENTS
Crust
- ▢1 cup almond flour
- ▢1 cup organic rolled oats, ground into a flour
- ▢½ cup deglet dates
- ▢1 teaspoon Bragg liquid aminos
Filling
- ▢⅓ cup organic rolled oats
- ▢⅓ cup deglet dates
- ▢1 cup water
- ▢1 teaspoon vanilla extract
Toppings
- ▢½ cup shredded coconut, unsweetened
- ▢½ cup vegan chocolate chips
- ▢1 cup pecans, chopped
INSTRUCTIONS
- Preheat oven to 350°F.
- Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together.
- Press crust into the bottom of a parchment lined 9″ x 9″ brownie pan.
- Blend the filling ingredients in a blender until dates are completely pulverized.
- Pour filling over the crust.
- 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