Vegan Congo Bars

These nuggets of deliciousness contain that gooey and dense texture. I grew up eating these, and still have the traditional recipe my mom used.  Tweaking it to a vegan twist was simple and didn’t sacrifice a bit of texture or flavor. It still has a flaky top, slightly crispy edges, and a thick, soft and gooey center. I have made these on 3 separate occasions within one month’s time, so I felt it time to share on my blog! Enjoy!

Vegan Chocolate Chip Congo Bars

  • Servings: 24
  • Print

A scrumptious, crowd-pleasing dessert bar for any special occasion

Ingredients

  • 2 cups cane sugar
  • 1 Tbsp Black Strap Molasses
  • 2/3 cup Coconut Oil
  • 2 3/4 cup All Purpose Flour
  • 3 Tbsp Flaxseed Meal
  • 1/3 cup + 3 Tbsp Warm Water
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp Vanilla Extract
  • 6 oz. Chocolate Chips (I prefer Enjoy Life)
  • 1/2 cup nuts (optional)

Directions

  1. Preheat oven to 350 degrees F. Grease AND FLOUR a 9×13″ baking pan. Set aside.
  2. In a small bowl, combine the warm water with flax seed meal. Set aside.
  3. In a large mixing bowl, stir together sugar, molasses, and coconut oil. Add the flaxseed/water combo and combine thoroughly.
  4. In a separate bowl, sift together the flour, baking powder, and sea salt, and add to the sugar mixture until thoroughly combined.
  5. Add the vanilla extract, chocolate chips, and any optional nuts desired. The mixture will be thick and stiff!
  6. Transfer the dough to the baking pan (make sure it is greased AND floured!).
  7. Bake for 25-30 minutes, or until crush and golden on top but soft in the middle.
  8. Allow to cool for 15 minutes before cutting into bars. Enjoy!

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