|Less than an inch thick, these little squares are filled with delicious surprises via decadent chocolate chips, sweet cherries, and crisp almonds.|
Right now, I'm finishing up preparing works for the Post Baccalaureate show (that should have been up this past weekend!) and planning the vegan part of the reception menu for Friday. Swamped!
Today, our soon-to-be-disbanding class (including our four lovely critics) had a yummy sumptuous picnic up in Lemon Hill (the first lemon tree in America was planted here). Yes, I did get lost looking for it. Again, sometimes Google gives THE worst directions, especially from a bus point of view.
I brought along two delicious eats- Tropical Chickpea Salad with Avocado Coconut Dressing and these wonderful Chocolate Chip Cherry Almond Cookie Bars- try saying that three times fast. The small, soft cookie bars are light and airy. Filled with chocolaty cherry goodness and amazing almond crunchiness, absolutely perfect treats for outdoor celebrations.
Vegan Chocolate Chip Cherry Almond Cookie Bars Ingredients and Preparation
1/2 cup pumpkin puree (or applesauce)
1 cup sugar
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond milk
1/2 cup vegan chocolate chips
1/2 cup dried cherries
1/2 cup sliced almonds
1/2 teaspoon cinnamon
Preheat oven to 350 degrees.
Whip together pumpkin puree, sugar, and vanilla extract. Set aside.
Mix all dry ingredients together.
Blend pumpkin mixture with dry ingredients.
Add almond milk, chocolate chips, cherries, almonds, and cinnamon.
|Layer onto greased cookie sheet and bake for 20-25 minutes.|
|Topped with Soyatoo's infamous Soy Whip and bonus chocolate chips.|
|Pumpkin puree gives these cookies a beautiful orange.|
|Eat these plain or with vanilla (or banana) soft serve.|