These bars have a delicious fudge-like filling nestled between layers of flaky dough. An casual treat that makes every day a special occasion.
Makes 16 bars
Crust and Topping
1 cup quick oats
1 cup packed coconut sugar
¾ cup whole wheat pastry or sprouted whole wheat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
Pinch sea salt
8 tablespoons vegan butter substitute, melted and cooled (or you may sub avocado oil)
¼ cup arrowroot
¼ cup packed coconut sugar
1 teaspoon instant espresso powder
Pinch sea salt
Generous pinch ground cinnamon
1 ½ cups Lily’s Sweets Baking Chips
2 tablespoons vegan butter substitute (or avocado oil)
1 serving egg replacer (I use Bob’s Red Mill)
Preheat the oven to 325oF. Oil an 8 x 8-inch baking dish. Make a foil “sling” for the square baking dish by laying a long sheet of foil over the dish, pressing it flush to the dish and allowing a couple of inches to hang over the sides of the baking dish (so you can lift the bars out of the dish). Oil the foil.
Set aside ¾ cup of the crumb mixture and transfer the balance to the prepared baking dish. Firmly press the crust mixture evenly into the bottom of the pan. Bake until light golden brown and “set,” about 8 minutes. Set aside to cool.
Make the filling. Mix together arrowroot, coconut sugar, espresso powder, salt and cinnamon. Place ½ cup water in a pan and bring to a boil. Place the chocolate chips in a heat-resistant bowl and pour boiling water over top. Whisk until smooth and shiny. Mix in egg replacer and arrowroot mixture and stir until combined. Spoon evenly over the baked crust and crumble the remaining crust mixture over top, covering the chocolate.
Bake for 30-35 minutes, until the topping is golden and an inserted toothpick comes out with a few moist crumbs on it.
Allow bars to cool for 10 minutes. Gently lift (using the sling) onto a cooling rack and allow to cool for about an hour before cutting into squares.
These will keep, sealed tightly for about a week.