Ingredients

The following ingredients have 11 Servings
  • 3/4 cup roasted cashew butter (I used homemade)
  • 1/4 cup pure maple syrup (or sub honey)
  • 1 tablespoon coconut sugar (optional)
  • ½ teaspoon vanilla extract
  • 1 cup almond flour (see notes for subs)
  • 1/8 teaspoon fine sea salt (if using unsalted nut butter)
  • 1/4 cup mini dairy free chocolate chips
  • 1/2 cup dairy-free chocolate chips (regular sized morsels), or about 3 oz chopped chocolate
  • 3 tablespoons roasted cashew butter

Instruction

  • Line medium loaf pan with parchment paper; set aside.
  • Make dough: In a medium bowl combine cashew butter with maple syrup and vanilla extract. Add in almond flour and salt, stir until almost combined then fold in chocolate chips.
  • Chill: Press cookie dough into pan, evenly pressing into all four corners (I also love this pastry roller tool.) Place in freezer for about 10 minutes.
  • Melt chocolate: Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring until melted and mixture is smooth.
  • Add topping and chill again: Remove pan from freezer and pour melted chocolate mixture on chilled cookie dough. Place back in freezer for 5-10 minutes, until chocolate topping has set.