1 1/2 Tablespoon Fresh Ginger, finely diced
1 Tablespoon Raw Honey (My Local Honey)
1/4 Cup Grade A Maple Syrup (Shady Maple)
1/4 Cup Almond Meal (Bob's Red Mill)
2 Tablespoons Arrowroot Starch (Bob's Red Mill)
1/4 Cup Almond Butter Raw, Soaked & Dried (Wilderness Family Naturals)
1 Teaspoon Vanilla Extract (Simply Organic)
1/2 teaspoon Baking Soda (Bob's Red Mill)
1 Large Egg
1/2 Cup Dried Cranberries
1 Cup Whey Protein Nut Butter Cashew Cheesecake (Cracked Nut Butter)
Drain the excess honey off of the ginger, set aside.
Preheat oven to 350 degrees and grease a 9-inch cake pan.
Combine the maple syrup, flours, almond butter, vanilla, baking soda, and egg together in a large mixing bowl.
Add 1/4 cup dried cranberries and prepared ginger and gently stir to combine.
Pour into prepared pan and bake for 18-22 minutes.7. Allow bars to cool before frosting.
Frost bars with cheesecake spread and garnish with remaining 1/4 cup cranberries.