Not only are these a beautiful addition to the cookie tray but they contain the healthy fat and fiber provided by the coconut and nuts and are gluten and dairy free.
1/2 cup coconut oil
1/2 cup almond butter
1/4 cup granulated sugar
6 Tbsp cocoa powder
3 Tbsp additional sweetener
1 tsp vanilla
1 2/3 cup unsweetened coconut flakes
7 Tbsp coconut oil
1/3 cup granulated sweetener
1 1/2 tsp vanilla
1/4 tsp coconut oil
2 tsp cornstarch
Almonds halves or slices (optional)
To Make the Base
Melt oil and nut butter over low heat.
Stir in cocoa powder and granulated sugar and combine thoroughly.
Mix in remaining ingredients except for vanilla. Continuously stir until it slightly thickens, then remove from heat.
Stir in the vanilla.
Pour the mixture into an 8×8 pan and place in freezer to harden while you make the topping.
To Make the Coconut Topping
Melt oil in small pan and add coconut flakes. Stir.
Add remaining ingredients. Simmer and stir until it thickens a bit.
Once the chocolate is hardened, gently smooth the coconut mixture on top.
Place slivered or whole almonds on top. Place bars back in the freezer until hardened.
Cut into squares of bite size squares and enjoy!
Store in the refrigerator.Share on Facebook