Sweetened with date sugar, these cozy coffee cake bars are a refined-sugar-free treat. Date sugar is a one-ingredient swap, packed with fiber, minerals, and antioxidants.
Preheat oven to 350°F and line an 8”x8” or 9”x9” pan with parchment. In a small bowl, whisk eggs, coconut oil, date sugar, vanilla, and milk until smooth. In a large bowl, combine almond flour, tapioca flour, baking powder, cinnamon, and salt. Pour wet ingredients into dry ingredients and stir until fully combined. In a separate bowl, mix crust ingredients. Pour half the batter into the pan, smooth it out, then sprinkle half the crust on top. Pour remaining batter over the crust and top with the remaining crust. Bake 30–35 min until golden brown. Let cool completely. Mix glaze ingredients and drizzle over the cooled cake. Store leftovers in the fridge up to 5 days.
