Delicious Paleo Confetti Cookie Bars

Makes 1 loaf tin (around 8 bars)

I make this recipe whenever I have a gathering or event, the texture is chewy yet cakey and the edges get lovely and caramelised! Feel free to double the recipe, I have done this many times.

This recipe is a great base if you want to customise it to make it your favourite flavour! You could always add in cranberries and white chocolate for a festive treat. I like using a natural confetti sprinkle brand, which ensures there are no artificial colours or dyes to be seen!

Ingredients

1 egg 
3 Tbsp coconut sugar 
2 Tbsp coconut oil melted and cooled (can sub butter)
1 Tbsp smooth nut butter (cashew or tahini is best for flavour) 
1/2 tsp Vanilla extract
1 1/4 C almond flour 
1/4 tsp baking soda
Pinch of salt 
Your desired amount of confetti sprinkles and chopped dairy-free white choc1

Method

In a medium bowl, mix the wet ingredients till a smooth paste forms, then add in the dry ingredients. Mix well, and add in the sprinkles and white chocolate, then mix again. Bake in a lined loaf tin for 15-20 min at 170 C. Let cool before removing, from the tin. Top with a frosting of your choice or eat as is! Store airtight in the fridge or freezer.