½ cup chopped fresh cranberries (we used slightly thawed/frozen), plus a few tbsp for top
2 tbsp of cacao nibs or plant-based chocolate chips for topping (or more)
*Alternative to almond butter or to make this nut free: Other nut butter or tahini paste (nut free) can also be used. I made this both with almond butter and one with apple sauce, and found the only difference was that the pan made with apple sauce took about 5-10 minutes longer to bake.
Instructions
Preheat oven to 350, and line an 8x8 or 9x9 pan with parchment paper
Make flax eggs-and let sit for 5-10 minutes
Place dry ingredients (first 6) into a bowl and set aside
In a blender, like a Vitamix, place almond butter or apple sauce (whichever using), vanilla, soaked and drained dates, pumpkin, milk, and flax eggs. Puree until smooth
Pour liquid in the center of the dry ingredients and stir in, until smooth
Fold in cranberries, and pour into pan. Sprinkle top with additional cranberries and cacao nibs or chocolate chips (chocolate chips will add sweetness to the dish)
Bake for about 40-50 minutes, until knife inserted comes out clean (if making with apple sauce in place of almond butter, cooking took 5 minutes longer)
Let cool, pull out of pan, and then slice. Store in fridge
Serve for breakfast, as a quick healthy snack, or as a healthy Halloween/fall treat! Bars can be frozen. Can re-heat and drizzle with a little maple syrup if desired.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/pumpkin-cranberry-breakfast-bars/