Vegan Everything Bar

If you live in Houston and haven’t tried Sinfull Bakery, you are truly missing out. I first tried their delicious treats at Catalina Coffee, when I grabbed a vegan Everything Bar while checking out. i intended to eat only half at first, but on that specific day, I learned a very important lesson: It is impossible to only eat half of an Everything Bar.

Last weekend, Isla and I ran into Catalina while Sasha was at Martin’s Tailors (best in Houston!) getting new pants hemmed. Recognizing the fact that I could not get a coffee without reaching for the Sinfull treat, I grabbed a bar and decided that I would share it with Sasha (ha, well he ended up getting 1/6th). I looked at the ingredients on the back – all healthy, but some ingredients that I avoid from day-to-day, like flour and brown sugar. After church on Sunday, I thought to myself, ‘Why don’t I make an everything bar?’ After all, these desserts are supposed to be just a gathering of lots of healthy ingredients from one’s pantry.

Alas, my everything bar recipe. This first attempt included a lot of: ‘Oh, that needs some salt…’ and ‘Yikes, too dry… needs coconut oil.’ Once they came out the oven, Sasha and I couldn’t keep our hands off them. I’m pretty darn proud of this Ailee-invented-Everything-Bar (as always, vegan and gluten and refined-sugar free). Please try it at home and let me know how it goes!

Ingredients

• 1 cup raisins
• 2 cups of oatmeal (make sure they’re GF if you’re feeding someone with an intolerance)
• 1 cup pitted dates (chopped)
• 1/2 cup flax seeds
• 4 flax eggs (4 tablespoons flax seed meal with 12 tablespoons of water)
• 1/2 cup ground pecans
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tablespoon honey
• 1 cup unsweetened almond milk
• 4 tablespoons melted almond butter
• 4 tablespoons unsweetened cocoa powder
• 4 tablespoons melted coconut oil
• 4 Stevia packets (or natural sweetener of your choice)
• Dash of salt

Instructions

1. Preheat over to 330 degrees.
2. Make your flax eggs in a small bowl by mixing 4 tablespoons of flax seed meal with 12 tablespoons of room temperature water. Set bowl in refrigerator for approximately 10 minutes.
3. Add oatmeal, raisins, chopped dates, flax seeds, ground pecans, baking powder and cinnamon into large mixing bowl and stir dry ingredients well.
4. Slowly pour in the almond milk (or soy milk – your preference).
5. Next add the honey and melted almond butter and continue to stir. It should have a thick consistency.
6. Take the flax eggs out of the fridge and mix those into the large bowl.
7. In a separate smaller bowl, add the unsweetened cocoa powder, sweetener and melted coconut oil together and whisk until completely combined into a melted chocolate consistency. Add just a dash of salt, depending on your preference (I love salt with chocolate!)
8. Slowly add the chocolate sauce to the large mixing bowl and mix until all of the batter is covered in chocolate.
9. Spread the batter across a nonstick pan (I used a square 8×8 pan) and add to the oven for 20 minutes.
10. Remove after 20 minutes and push gently down to make sure they are cooked through – they should be slightly firm, as they’re dense. Let them cool, then enjoy!

As always, I would love if you shared these photos and recipes, but please give credit to Snapshots & My Thoughts. Merci beaucoup!