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
- 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!)