Vegan Mincemeat Cookie Bars
These cookie bars are a delicious vegan treat!
Ingredients
- 1.5 cup whole raw almonds
- 1.5 cup rolled oats (use gluten free if necessary)
- 4 tbsp. maple sugar (can substitute coconut sugar or bron sugar)
- 1.5 tsp. cinnamon or five spice powder
- 1.5 tsp. sea salt
- 6-8 tbsp. coconut oil melted
- 1 tbsp. maple syrup
- 9-13 ounces Farmer Street Pantry All-Fruit Mincemeat
Instructions
- Pre-heat oven to 350° F. To a high-speed blender or food processor, add first five ingredients. First pulse until mixed, then grind until fine.
- Transfer blended mixture to a bowl. In a separate small bowl, stir together maple syrup and oil. Drizzle this over almond mixture and stir with a spoon until it forms somewhat uniform crumbs that will hold together when compressed. Use extra oil if mixture is dry. Reserve 1 cup crumb mixture to use as topping.
- Transfer larger amount of crumb mixture to a parchment-lined 8x8-inch baking pan (similar sizes will work as well). Form an even layer of crumb mixture on the bottom of the pan by first pressing down with the back of a spoon. If you want it smoother, place another piece of parchment or waxed paper on top of the base and press this with something that has a hard, flat surface, like a large drinking glass or glass butter dish. Remove top parchment.
- Place in pre-heated oven and bake crust for 20 – 25 minutes until the edges have lightly browned and the middle shows some browning.
- Remove from oven. Spoon mincemeat onto crust, using the larger quantity if desired. Top with the reserved crumb mixture, spreading it as evenly as possible.
- Bake in 350° F oven for 20 – 30 minutes or until the topping is lightly browned. Remove and cool at room temp for one hour. Chill for at least an additional hour before cutting.