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
- Preheat oven to 350°F. Line an 8x8-inch square baking dish with parchment paper. Set aside.
- 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.
- Transfer mixture to a medium mixing bowl.
- 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.
- 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).
- Press the dough firmly into the pan, evenly distributing the dough until it’s tightly packed.
- Spread cranberry sauce over the top.
- 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.
- Place in the oven and bake until lightly browned, and cranberry sauce is bubbling, 30-35 minutes.
- 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.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Servings: 9 bars