Gluten Free Vegan Serves 24

• 1/2 tsp Ginger Ground
• 1 Cup Almond Flour
• 8 oz Vegan Cream Cheese
• 1 Cup Coconut Flour
• 2 Squares Almond Bark, Melted
• 1 tsp Baking Powder
• 1 1/2 tsp Orange Extract
• 1 1/2 Cups Brown Sugar Splenda, Packed
• 1 1/2 Cups Powdered Coconut Sugar
• 1/2 tsp Salt
• 1 1/2 tsp Pure Vanilla
• 1 Cup White Chocolate
• 1 Cup Vegan Butter
• 1/3 Cup Craisins. Chopped
• 1/2 Cup Cashew Yogurt

Directions:

Preheat the oven to 350 degrees °F. Line a 13×9 inch rimmed cookie sheet with parchment paper. Beat together melted butter and brown sugar. Add in yogurt, extract, vanilla and beat well. Next, stir in ginger, baking powder, salt, and flour. Stir just enough to combine; don’t over mix! Stir in chocolate chips and craisins by hand. Spread evenly onto the pan.

Bake in preheated oven for 18-22 minutes until golden brown at edges. Don’t over bake; you want them to be chewy. For frosting, beat cream cheese, powdered sugar together. Add 1/2 tsp of orange extract and 1/2 tsp of vanilla. Mix well and top cooled bars. Sprinkle with chopped craisins and drizzle white chocolate over top. Enjoy right away or cut and store in the refrigerator for later.