Cardamom cookie bars are incredibly flavorful, warmly spiced, and fudgy in texture. A delightfully unique option for a dessert bar.
recipe originally published May 14, 2015
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Vegan Kakaland
Cardamom cookie bars aren't your typical dessert bar. A vegan version of a traditional Indian dessert, this recipe is similar to both a Kakaland (cheesecake consistency) and a burfi (more fudge like). The simple ingredient list brings incredible flavor and texture you will love. I pretty much guarantee it - I make these fudgy cardamom squares often.
I cannot emphasize enough how delicious these bars are.
This recipe comes from my friend Richa and her fantastic cookbook, Vegan Richa's Indian Kitchen. Richa says, "These fudgy squares use ground-up almonds to mimic the texture and taste of the khoa (milk solids) in the common milk burfis. It may be hard to believe that it works, but it does! Try it."
Richa's book is a welcoming and stunning journey through the savory flavors of Indian cooking. She demystifies spices and ingredients unfamiliar, transforms traditional recipes in a modern way, and leaves vegans happily able to enjoy a vast variety of fantastic recipes.
This book is one of the most used, dog eared, and loved books in my kitchen, and among the few I recommend.
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Cardamom Cookie Bars
Incredibly flavorful with a fudgy consistency, these warmly spiced bars will disappear fast.
Ingredients
- ½ cup almond milk
- 2 teaspoons vegan butter or safflower oil
- ½ cup ground sugar
- â…› teaspoon salt
- ¼ teaspoon cardamom powder
- 1 cup ground raw or blanched almonds or fine almond meal
- ¼ cup oat flour
- â…“ cup or more coconut flour
- seeds from 4 cardamom pods, lightly crushed
Instructions
- Preheat oven to 300 °F.
- Combine almond milk, oil, sugar, and salt in a saucepan over medium heat. Mix well to dissolve the sugar. Bring to a bubbling boil, about 4 minutes.
- Continue to boil the mixture for 2 minutes. Take off heat and mix in the cardamom powder. Cool for 5 minutes.
- Add ground almonds, oat flour, ⅓ cup coconut flour, and cardamom seeds to the saucepan. Mix well to form a soft dough. Add 1 tablespoon more coconut flour if the mixture is too wet. Mix and let sit for a minute before adding more. The mixture will continue to get less wet as it sits. Taste and add 1 tablespoon more sugar if you like it sweeter.
- Pat the sticky dough onto parchment-lined sheet into a ¼-inch thick square. Cut into 1-inch squares using a knife or a pizza cutter.
- Bake for 16 minutes. Remove from the oven and brush almond milk or oil on top. Cool completely before serving or storing.
- Store on the counter for a day and refrigerated for up to 7 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gSodium: 86mgCarbohydrates: 17gFiber: 8gSugar: 7gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Annie says
I'm loving Richa's book. It's just incredible. I mean, I knew it would be - - but still - - everything I've made has been fabulous.
Kristina Sloggett says
I agree, Annie! I have made several recipes so far, loving them all!
Florian @ContentednessCooking says
This looks fantastic, perfect for breakfast or after workout snack!
Kristina Sloggett says
exactly, Florian - I like the way you think (and I *did* have one today after tennis!) 🙂
Healing Tomato says
You are the second person I have seen this week to use Cardamom based recipe. You have no idea how happy I am to see it. I use it a lot in Indian cuisine, so, I know the wonderful healing powers of that ingredient. Your recipe looks so delightful. I have never tried to combine fudge and cardamom. My taste buds are dancing in anticipation.
Kristina Sloggett says
cardamom is one of my favorites, this morning I made a cashew butter blondie with rose and cardamom.
Alisa @ Go Dairy Free says
You had me at fudgy. I love Richa's creations - so wholesome but decadent. And your action shots are awesome Kristina!
Kristina Sloggett says
hee, thanks - I think they're fun. these bars - OOOH so good!
jean says
I love the look and sound of these cardamom squares and I bet they smelled great coming out of the oven. Your pictures also show how soft the texture is--would love to try this recipe!
Kristina Sloggett says
my whole kitchen smelled so good, Jean! and yes - very fudgy texture - I hope you try, super easy to make!
Josie- Eat Thrive Glow says
These look amazing, Kristina! Love everything in these bars, from the cardamom to the almond milk 🙂
Jackie says
Oooh, these look great!
Arman @ thebigmansworld says
I've been loving seeing Richa's recipes make the rounds on the interwebs- These look dense, delicious and well...my dessert now!
Kristina Sloggett says
right? so fun, I am SO happy for Richa, her book is perfection. and yes, you should make these!
Richa {VeganRicha.com} says
Yay! love the gif!! thank you so much for the wonderful review Kristina. So glad you tried so many recipes!! and loved them! thank you for being a part of the blog tour! XOXOXXO
Richa {VeganRicha.com} says
Also try the balti sauce, mango sauce and pasanda sauce!
Kristina Sloggett says
yes, that mango sauce is calling my name, thanks again Richa!
Kristina Sloggett says
thank YOU for such a wonderful book, Richa! Jason was very happy to see it when it arrived - he loves Indian food and has enjoyed everything so far!
Laura @ Sprint 2 the Table says
I love cardamom - when I remember I try to add a pinch to any baked good. Need to try these. And you again with the GIFs. One day I'm going to try it, I swear.
Kristina Sloggett says
you totally need to get on the gif action (HA, see what I did there?)!