Servings: 12

INGREDIENTS:

• 2 eggs or 2 flax eggs to make this recipe vegan
• 2 tablespoons melted coconut oil
• 1⁄4 cup almond butter
• 1⁄4 cup maple syrup or honey
• 3⁄4 cup gluten free rolled oats
• 1⁄3 cup gluten free oat flour
• 1 1⁄2 teaspoons ground ginger
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄3 cup dried cranberries, roughly chopped
• 1⁄3 cup pecans, chopped
• 1⁄3 cup walnuts, chopped
• Coconut cinnamon date frosting:
• 1⁄2 full fat canned coconut cream, solid portion
• 15 dates
• 1⁄2 teaspoon cinnamon
• 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 350°F. Baking pan/loaf with parchment paper or oil. Set aside.
2. In a large bowl, whisk together all of the wet ingredients: eggs, coconut oil, almond butter, and coconut
sugar. Whisk until smooth.
3. Add dry ingredients: oats, flour, spices, baking powder, baking soda and salt. The batter is going to be quite
sticky. Using a rubber spatula, fold until well combined. Fold in chopped cranberries, pecans and walnuts.
4. Pour into the prepared baking pan. Using the rubber spatula, spread into an even layer.
5. Bake for 25-30 minutes.
6. While the Raw Bars are baking, combine all frosting ingredients into a blender or food processor, and blend
until the icing is smooth and creamy.
7. Remove the bars from the oven. Place on a cooling rack until completely cool. Slice into bars and ice
generously.

Enjoy!

NUTRITION: 242 calories
Carbohydrates: 25g
Protein: 6g
Fat: 11g
Fibre: 2g

Created by Taylor Robinson at @dishingwithtay provided by Confidence by Randi