Churro Bars

These Churro Bars are from Sweet Laurel. They’re actually a recipe from her cookbook, but I’m only publishing it here because she also published it online here at Tasting Table. Here’s a video here where she talks it all through if you want/need!

These are SO good! They aren’t crispy and crunchy like a churro- i would say they’re more the texture of coffee cake, but have a similar flavor profile to both coffee cake and churros. 

Recipe notes:

• I didn’t have date sugar so I subbed coconut sugar and it worked out great
• I subbed flax eggs for normal due to egg sensitivities. I do think it made it more cakey and soft than the recipe intended so if you can tolerate eggs, I’d use them, but flax worked great too and tasted delicious! Just cook it 10 min longer if using the flax eggs. 
• To make a flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water and let sit 10-15 min (I always do this step before I start the recipe). This is a 1:1 sub for eggs and works in most recipes. So since this calls for 2 eggs, do 2 Tablespoons flax, 6 tablespoons water 
• I used 4 oz cacao to make 1/2 cup 
• I subbed almond milk for coconut to try and lessen the amt of coconut we were consuming due to sensitivity 
• I subbed avocado oil for coconut oil due to sensitivity 
• I used almost all the cinnamon sugar combo to top them- do it very heavily – it really contributes to the wonderful taste!
• It says dipping chocolate is optional, but I wouldn’t skip it- it really takes it to the next level! 

Original recipe here or below with my adjustments:

INGREDIENTS

For the Topping:

¼ cup coconut sugar 

1 tablespoon ground cinnamon

For the Cake:

3 cups almond flour

1 teaspoon baking soda

½ teaspoon Himalayan pink salt

½ cup finely chopped pecans or pecan flour

2 flax eggs

½ cup maple syrup

½ cup avocado oil

1 tablespoon vanilla extract

For the Dipping Cacao (Optional):

½ cup chopped 100 percent cacao (I used 4 Oz) unsweetened baking chocolate

1 cup almond milk

¼ cup maple syrup

1 teaspoon vanilla extract

Pinch of Himalayan pink salt

DIRECTIONS

1. Preheat the oven to 350°. Line an 8-by-8-inch square baking pan with parchment paper, letting the paper hang over the sides for easy removal.
2. Combine 2 tablespoons ground flax seed with 6 tablespoons water, set aside for 10-15 min. 
3. Make the topping: Mix the coconut sugar and cinnamon together in a small bowl, and set aside.
4. Make the cake: In a medium bowl, mix the almond flour, baking soda, salt and pecans. In a large bowl, mix the flax eggs, maple syrup, avocado oil and vanilla. Pour the dry ingredients into the wet, stirring to combine. Pour the batter into the prepared baking pan. Sprinkle with the cinnamon sugar and bake for 30 to 35 (40-45 if using flax eggs) minutes, until golden brown and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool fully in the pan. Remove the cake from the pan by gently lifting up on the parchment paper, then cut into thin slices, about 1-by-4 inches. Sprinkle with additional date sugar if you like.
6. To serve with drinking chocolate, combine the cacao, almond milk, maple syrup, vanilla and salt in a small pot over low heat. Stir gently until everything is melted, steaming and well combined, about 10 minutes. Pour into 4 cups to sip with the churro bars (it’s decadent drinking chocolate, so a little goes a long way).