Chef: Vicki Brett-Gach, Ann Arbor Vegan Kitchen
Makes: 24 bars
Prep Time: 5 minutes
Cook Time: 15 minutes
8 oz, plus 4 ox, fresh or frozen strawberries, divided (If frozen strawberries should be slightly thawed first.)
¾ c rolled oats
1/3 c Medjool dates, pitted
2 t baking powder
1 t vanilla
Preheat oven to 350 degrees.
Into the bowl of a food processor (I use a large Cuisinart), add bananas, 8 oz of strawberries, oats, dates, baking powder and vanilla.
Process until the mixture is well combined.
Remove bowl and blade from base.
Divide batter evenly, filling a silicone brownie bites pan or a nonstick miniature muffin pan.
Dice the remaining 4 oz of strawberries, and dot them over the top of the batter, pressing just slightly so that they stay in place.
Bake 15 min, or until almost firm.
Remove for oven and place on a cooling rack.
Allow to cool and enjoy!
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