- 2 tbsp Flaxseed, ground
- 1/4 cup warm Water
- 1 cup Organic Powdered Sugar
- 3 tbsp Canola Oil
- 3/4 cup whole Wheat Pastry Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Salt (or 1/2 tsp if using salted nuts)
- 1 cup chopped Dates
- 3/4 cup Vegan Semisweet Chocolate Chips (half a 12oz bag)
- 1 cup chopped Mixed Nuts
- 1/2 cup chopped Mixed Candied Fruit
- Optional Garnish: Extra Powdered Sugar and Melted Chocolate Chips
Grind the flax seeds and mix with the water, set aside to become gummy. In the meantime, if using dried orange and lemon peel, soak in maraschino cherry juice for a couple minutes. Combine the flour, baking powder and salt, set aside. Combine the dates, chocolate chips, nuts, and candied fruit, set aside.
Beat the flax mixture with a whisk until about the consistency of eggs, then whisk in powdered sugar and oil. Stir in dry ingredients. Fold in fruit and nut mixture. The batter here is very very thick, but work hard to fold the ingredients in evenly.
Spray a 9×13 pan with cooking spray and spread batter into pan. I had to wash my hands and actually press the batter in because it is so thick. Bake for about 35 minutes, rotating around in the oven halfway through. Allow to cool before cutting into bars.
Quick, before anyone realizes these are healthy: dust with powdered sugar and drizzle with melted chocolate.
Read the blog post where this recipe originally appeared: Vegan Jubilee Bars Recipe