Birthday Cake Cookie Dough Bars (Vegan, Low Carb, Grain Free)

RECIPE:

Ingredients:

• 1.5 Cups almond flour

• 1/4 cup monk fruit sweeter

• 1/4 cup coconut flour

• pinch of salt

• 1/3 cup liquid sweetener (maple syrup, sugar free syrup, or high fiber syrup works well! I use one by the brand Choc Zero)

• 3 tbs nut butter

• 2 tbs coconut oil (+ 1 tsp for the melted chocolate)

• 2 tsp vanila

• 2/3 cup chocolate chips (I use vegan chocolate chips, some brands I love include Lily's and Enjoy Life)

• 4 Tbs rainbow sprinkles

Directions:

1. To a large bowl, add the dry ingredients and half of the sprinkles (set aside the remaining sprinkles and the chocolate chips),

2. Whisk the dry ingredients until fully combined and then add the wet ingredients,

3. Use your hands to kneed the mixture until fully combined dough,

4. Line an 8x8 baking pan with parchment paper,

5. Add your dough to the loaf pan, press the dough to be tightly packed into the loaf pan and then place the it in the freezer for at least 30 minutes,

6. While the dish is in the freezer, melt the chocolate and 1 tsp of coconut oil until the chocolate is smooth,

7. Remove the baking dish from the freezer, pour the chocolate mixture on top and use a spatula to smooth the chocolate out to cover the top of the cookie dough mixture,

8. Top the chocolate with the remaining sprinkles,

9. Place the dish back in the freezer for at least 2 hours and then cut up into bars.

Storage: store in an air tight container in the freezer. * I highly recommend storing in the freezer over the fridge so the bars are a little bit more hard and chewy!