Ingredients
Scale
For the bars:
- 1/2 cup unsalted creamy almond or cashew butter
- 1/4 cup maple syrup
- 1 tablespoon molasses (optional)
- 1 egg or flax egg
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon baking powder
- 1/2 cup rolled oats
- 1/2 cup shredded coconut, plus more for topping
- 3/4 white chocolate chips, divided
For the frosting:
- 8 oz dairy free cream cheese
- 2/3 cup powdered sugar
- zest of 2 key limes, 2 small limes OR 1 large lime
- juice of 1 small lime, 1 key lime OR 1/2 a large lime
- Drop of liquid chlorella or organic green food coloring (optional)
Instructions
- Preheat the oven to 325F and line an 8×8″ baking pan with parchment paper.
- Add 1/2 cup white chocolate chips and the rolled oats to a food processor and pulse a few times. Add the shredded coconut and pulse a few more times until it looks like pebbly dirt. If you don’t have a food processor or blender, just finely chop those ingredients and set aside.
- In a large bowl, stir together the almond butter, maple syrup, molasses, egg, vanilla, almond flour, salt, and baking powder until smooth. Then, mix in the oat, coconut, and white chocolate mixture. It’ll be thick!
- Plop the batter into the pan and press down until it’s evenly flat and spreads to the edges of the pan. Bake for 20 minutes or until the edges are just beginning to brown, then remove it from the oven and let it cool in the pan.
- Beat together the cream cheese and powdered sugar until light and fluffy. Then, beat in the lime zest and lime juice. You can also add a drop of organic green food coloring or chlorella for a stronger green color.
- Remove the bar from pan, then spread the frosting on top. Melt the remaining 1/4 cup white chocolate in 15 second intervals in the microwave and drizzle it on top of the bars. Sprinkle more shredded coconut on top and refrigerate for about an hour until it’s set. Cut into squares and enjoy!
Notes
Store them in the fridge in a tightly sealed container for 4-5 days.