I haven’t had much time to bake lately, much less take pictures and blog about it!  BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!

I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram.  The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.

While they are not as ooey gooey and decadent as the original version, they are really good!  I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!

What you need…

ALMOND CRUST OPTION (she posts an oat crust option too)

• 1 1/2 cups almond flour
• 2-3 tbsp maple syrup
• 1 tbsp water
  

  TOP LAYER

  • 3 ripe bananas
  • 3/4 cup chocolate chips
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup chopped nuts (I used walnuts, but any will work)

What to do…

• Preheat the oven to 350F and grab a cute assistant 😉

• For the almond crust, combine the almond flour and maple syrup in a bowl. Mix to create a sticky and clumpy dough that holds together when pressed. Add 1 tbsp water if it seems too dry.

• Press the crust into an 8x8baking dish  lined with parchment paper (I didn’t have any, so I just greased the pan). Bake for 10 minutes at 350F. Remove from the oven and cool for at least 10 minutes.

• While the crust is cooling, blend the bananas until smooth.

• Pour the banana puree on top of the crust.

• Sprinkle on the chocolate chips, nuts, and coconut. Gently press down until the banana puree rises up covering everything.

• Bake for 35 minutes at 350F.

• Cool then chill (she said to do it overnight, but we ate them later that evening!)

  Enjoy!