I have a serious sweet tooth. There are days that I could just sit and eat sweets all day. This weekend feels like one of those days.

Lucky for me The Live-In Kitchen has an amazing recipe for Vegan Chocolate Chip Cookie Bars that I can't wait to try this weekend.


1/2 cup raw, unsalted almonds
1 1/2 cups pitted dates
Coarse kosher salt
1 teaspoon pure vanilla extract, divided
3 tablespoons coconut oil, melted
3 tablespoons pure maple syrup
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon vegan mini chocolate chips (plus another tablespoon mini chocolate chips for topping, optional)

Line a 7" x 5 1/2" pan with parchment paper. Set aside.
Place almonds in the bowl of a food processor and process until coarse but not powdery. Add the dates, a pinch of salt, and 1/4 teaspoon of the vanilla and process until a dough ball forms. If the dough seems too crumbly, add a few drops of water until you reach the desired consistency. Be careful because too much water will make the dough extremely sticky. Press the dough into an even layer in the prepared pan and set aside.
In a medium sized bowl, combine the coconut oil, maple syrup, and 3/4 teaspoon vanilla with a fork until thick and well combined. Add the flour and mix until smooth and shiny. Mix in 1 tablespoon of the mini chocolate chips. Pour the cookie dough over the almond mixture in the pan and smooth the top. Sprinkle with an additional tablespoon of chocolate chips, if desired, and use your hand to gently press them into the dough so they'll stick.
Refrigerate until set, about 30 minutes. Use the parchment to lift the bars from the pan and cut into bars or bite sized portions. At this point you can transfer them to an airtight container and refrigerate until ready to serve, up to one week. 

If any of you guys are able to try this recipe this weekend, tell me how it is. Also, check out Lindsay's site for more food recipes.