Vegan Red, White, & Blue "Flag" Cookie Bars

These cold sweet honey oatmeal bars with coconut cream topping underneath layers of berries is the perfect red white and blue themed treat!

Course Appetizer, Dessert, holiday, potluck, Snack, Snacks

Cuisine American, Vegan

Keyword cookies, dessert, fourth of july, red white and blue, vegan, vegetarian

Prep Time 15

Cook Time 0

Total Time 15

Servings bars

Calories 209kcal

Author Kelli Shallal MPH RD

Place two cans of coconut milk in the refrigerator overnight.
Scrap the top part - the cream out of each can. Stir in a bowl with honey/brown rice syrup and vanilla extract. Place the bowl back in the refrigerator (or even the freezer to make it easier to spread.)
Grind 1 cup of rolled oats in a food processor to make oat flour for two minutes. Add remaining rolled oats, sunflower seed butter, honey (brown rice syrup), and chopped up dates. Run the food processor until the cookie dough forms. l
Add wax paper to the bottom of a rectangle pan (mine was 10 x 6)
Press cookie dough into the pan, spread evenly.
Spread coconut cream on top of the cookie bars. Now make the flag design by doing a square of blueberries in the top right and red stripes with the strawberries.
Cut into 16 bars and serve cold right out of the fridge. (Lift wax paper with bars out of the pan and then cut and serve!)

Feel free to substitute almond butter or peanut butter for sunflower seed butter.
You could omit the coconut cream and do frosting instead, but these bars are pretty sweet as it is so beware that if you add frosting, it will be SUPER sweet.
In the bars, do not substitute maple syrup or another sweetener for honey/brown rice syrup. These two sweeteners have a hardening property when cold that will bind the bars and give them shape. Stick with brown rice syrup for vegan or honey for not.