Here is a quick little share; a recipe from The Toasted Pine Nut that I adapted slightly too what we had in our cupboard. Lindsay makes lovely super healthy, gluten free and lower carb recipes, myself I take the old school plain flour and sugar approach. We are using what we have in the cupboard and you can just substitute your sugars, flour and even fruit for what you have in the house. We even used Walnuts instead peacan nuts!
Follow the link above for Lindsay’s recipe and for mine I used brown sugar instead of Coconut sugar and self raising flour instead of cashew flour.
The icing we only had half a tub of cream cheese so did what I could, but it is really tasty anyway! Just note mine had a wet consistency. Combine cream cheese and 25g butter, room temperature for both, whisk till combined, I had to pop it in the microwave for 15 seconds to loosen more. Sift in icing sugar, I just guessed the amounts to be honest whisk and a teaspoon of vanilla essence, then I decide some lemon zest would be a nice so added that too.
Wait until the cake part has cooled to room temperature before putting the icing on. Put the iced cake in the fridge for 30 minutes to 1 hour and cut into the bars. Yum! I left some of mine un iced and cut into smaller cubes for the babies.