VEGAN Copycat Cookie Cake Bars

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a small bowl, make a flax egg by mixing together 1 tbsp ground flax and 2.5 tbsp water. Let sit until thick.
3. In a large bowl, mix together 1/3 cup coconut sugar, 1/3 cup melted coconut oil, and a splash of vanilla.
4. Add the flax egg to the large bowl and stir until everything is thoroughly combined.
5. Then add 1 cup almond flour, a pinch of sea salt, and a pinch of baking powder. Mix until a thick, sticky dough forms.
6. Fold through chocolate chips of choice, then cover the bowl and place in the fridge for 30 minutes.
7. Meanwhile, in a food processor, add 1/2 cup almond butter, 1/2 cup soft pitted dates, and a pinch of sea salt.
8. Run the blender. After a few seconds, slowly pour in a tablespoon of warm water and let it run through the mixture. Add one more if the blade isn't moving much! The mixture should be sticky and rollable, not watery.
9. Add the almond butter/date mixture to the dough from the fridge. Mix thoroughly with your hands until sticky and well combined. If the batter is a bit dry, feel free to add up to 2 tbsp dairy-free milk.
10. Stir through more chocolate chips at this point as well!
11. Transfer the dough to the prepared loaf pan and press down until even.
12. Bake for about 15 minutes, then let cool completely before slicing.