Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups almond flour
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/4 cup + 1 tablespoon tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 cup melted ghee or coconut oil
  • 1/4 cup maple syrup
  • pinch of salt
  • 2 cups unsweetened shredded coconut
  • 1/3 cup melted coconut oil
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 cups mini chocolate chips
  • 1 heaping tablespoon coconut oil
  • 16 almonds (or more depending on how many squares you’d like to make)

Instruction

  • Preheat oven to 325 degrees F. Grease an 8×8 glass baking dish and line with parchment paper (this will help with removal to cut the squares later). Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should mix into a slight ball once combined. Put dough in a pan and use your fingers to press dough around evenly throughout the pan. Poke holes with a fork in the dough to keep it from rising in the oven. Bake crust for 20 minutes, until golden brown. Remove then let crust cool.
  • Place all the ingredients for the coconut layer in a food processor and pulse until coconut becomes fine and completely combined. Spread coconut layer on top of crust and spread evenly throughout. Place in freezer for 5 minutes.
  • Melt chocolate and coconut oil in a double boiler or microwave. Pour melted chocolate over coconut layer and use a spoon to smooth throughout. Place the almonds throughout the chocolate layer then place in the freezer for 10 minutes to harden the chocolate.
  • Once hardened, bring to room temperature before cutting into squares then serve up. They are definitely better at room temperature when the chocolate has softened up a bit!