Chocolate Almond Butter Cookie Bars

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Chocolate Almond Butter Cookie Bars

Cook time: 18 mins
Serves: 12-15 slices
Ingredients
For the shortbread crust
  • 1½ cup Bob’s Red Mill® almond flour
  • ¼ cup + 1 tablespoon Bob’s Red Mill® coconut flour
  • ¼ cup + 1 tablespoon Bob’s Red Mill® tapioca flour
  • ½ teaspoon Bob’s Red Mill® baking soda
  • 4 tablespoons Organic Valley® ghee
  • 4 tablespoons Spring Tree® maple syrup
  • 1 teaspoon Flavorganics® vanilla extract
For the almond butter layer
  • 1½ cup Justin’s® almond butter (or any nut butter you prefer)
  • ¾ cup Bob’s Red Mill® coconut sugar
  • 2 tablespoons Organic Valley® ghee
  • 2 teaspoons Flavorganics® vanilla extract
  • pinch of Bob’s Red Mill® sea salt
For the top
  • 1 cup Enjoy Life® Mega Chunks chocolate, melted
  • couple pinches of flaked Maldon® sea salt
Instructions
  1. Preheat oven to 325ºF. Grease a rectangle quiche pan (13-3/4″ x 4-1/4″)*. Add all ingredients for the crust into a food processor and pulse until completely combined. The dough should start to form a ball once combined. Put dough in your baking dish and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides. Use a fork to poke about 10-12 holes in the dough to keep the crust from rising as it bakes. Bake crust for 15-18 minutes, until golden brown. Remove from the oven and let cool for about 30 minutes.
  2. Once crust has cooled, wipe out the inside of the food processor and place almond butter, coconut sugar, ghee, vanilla extract, and sea salt in the food processor and pulse until completely combined. Using a spatula to remove the mixture, place it in the crust and smooth out. Place in the freezer to harden for 30 minutes.
  3. Lastly, melt the chocolate and pour it on top of the slightly hardened almond butter mixture, smooth out, then sprinkle with flaked sea salt on top. Place in fridge for 10 minutes to harden chocolate before slicing into bar or triangles or whatever shape you prefer!
Notes
*If you don’t have a quiche pan, you could always use an 8×8 dish, they will be a little thinner so you will have to watch the baking time, but it will still work
Recipe and photo courtesy of: http://paleomg.com/chocolate-peanut-butter-cookie-bars/
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This entry was published on April 10, 2017 at 5:13 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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