Ingredients

The following ingredients have 8 Servings
  • 1 cup almond flour/meal
  • 2 tbsp extra virgin coconut oil
  • 2 tbsp raw honey
  • 1/8 tsp salt
  • 1 cup almond butter (or cashew butter)
  • 3 tbsp extra virgin coconut oil
  • 3 1/2 tbsp raw honey (divided)
  • 1 1/2 tbsp unsweetened cocoa powder

Instruction

  • Preheat oven to 350°F (177°C). Line the bottom of a 4x8 inch rectangular loaf pan with parchment paper. In a large bowl combine the ingredients for the crust. Evenly press the dough into the bottom of the prepared baking pan.
  • Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool before spreading the filling.
  • In a bowl, combine the almond butter, coconut oil, 3 tbsp raw honey. Mix and reserve about ¼ of the mixture for the chocolate topping. Spread the almond butter filling onto the cooled crust. Place the bars in the freezer to firm up before spreading the chocolate mixture on top of the almond filling.
  • To make the chocolate topping, add unsweetened cocoa powder and 1/2 tbsp of honey (or more, if needed) to the reserved almond butter filling.
  • Spread on top of the semi-frozen bars. Place in the fridge to firm. Store the bars in the refrigerator.