INGREDIENTS

For the oat cookie base
1 cup almond flour
½ cup old fashioned rolled oats
¼ cup pitted medjool dates (about 5)
1 scoop Ascent Vanilla Bean Plant Protein Powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon kosher salt
½ cup almond butter
¼ cup agave nectar
3 tablespoons coconut milk
½ teaspoon pure vanilla extract

For the topping
14 ounces cranberry sauce
½ cup old fashioned rolled oats
2 tablespoons unsalted vegan butter, melted
¼ cup coconut sugar
⅓ cup pecans, chopped
1 teaspoon ground cinnamon

 DIRECTIONS

1. Preheat oven to 350°F. Line an 8x8-inch square baking dish with parchment paper. Set aside.
2. To a high speed blender or food processor add the dry ingredients: the almond flour, oats, dates, Ascent Vanilla Bean Plant Protein powder, cinnamon, ginger, and salt. Pulse several times to incorporate.
3. Transfer mixture to a medium mixing bowl.
4. To a medium microwave safe bowl, add the wet ingredients: the almond butter, agave, coconut milk, and vanilla extract. Place in the microwave and warm for 30 seconds. Whisk to combine until the mixture is smooth.
5. Add the wet ingredients to the dry ingredients. Use a spatula to stir until the dough is fully incorporated (note: this is a stiff dough, so it may take some time).
6. Press the dough firmly into the pan, evenly distributing the dough until it’s tightly packed.
7. Spread cranberry sauce over the top.
8. To a small mixing bowl add oats, butter, sugar, pecans, and cinnamon. Stir to combine. Evenly distribute the topping on top of the layer of cranberry sauce.
9. Place in the oven and bake until lightly browned, and cranberry sauce is bubbling, 30-35 minutes.
10. Remove from oven and transfer to a cooling rack. Let cool completely before cutting into 9 squares.

Notes

• Bars will keep for 2 days stored in an airtight container at room temperature, though are best consumed the day they are made.