No Bake Brown Sugar Cinnamon Poptart Bars

Ingredients

Crust

• 2 cups almond flour
• 3/4 cup oat flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted and cooled
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Filling

• 3/4 cup coconut sugar
• 3 tbsp cashew butter (or almond butter)
• 2 tbsp coconut oil, melted and cooled
• 2 tsp cinnamon
• 1 tsp vanilla extract

Optional Glaze

• 1 cup monkfruit sweetener (or powdered sugar)
• 1/2 tsp cinnamon
• 2 tbsp milk (plant-based for vegan)

Instructions

1. Preheat oven if desired, but this recipe is no-bake; prepare a 8x8-inch baking dish by lining it with parchment paper.
2. Make the crust: In a large bowl, whisk together the almond flour, oat flour, and salt.
3. Fold in the melted and cooled coconut oil, maple syrup, and vanilla extract until the mixture forms a dough; use your hands to fully combine if needed.
4. Place the dough between two sheets of parchment paper and roll it out into a rectangle about 1/4-inch thick.
5. Prepare the filling: In a medium bowl, mix together the coconut sugar, cashew butter (or almond butter substitute), melted and cooled coconut oil, cinnamon, and vanilla extract until smooth and well combined.
6. Spread the filling evenly over one half of the rolled-out dough rectangle.
7. Fold the unfilled half of the dough over the filling to enclose it, then press the edges together and seal with the tines of a fork.
8. Transfer the sealed dough to the prepared baking dish, pressing it gently to fit.
9. Prepare the optional glaze: In a small bowl, whisk together the monkfruit sweetener (or powdered sugar substitute), cinnamon, and milk until smooth and pourable.
10. Spread the glaze evenly over the top of the bars.
11. Cover the dish and refrigerate for at least 2 hours to set.
12. Once chilled, remove from the dish, slice into bars of desired size, and serve.

Notes

Substitute almond butter for cashew butter if preferred; use a plant-based milk in the glaze to keep it vegan. These bars can be stored in an airtight container in the refrigerator for up to 5 days.