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
3 tbs nut butter
2 tbs coconut oil (+ 1 tsp for the melted chocolate)
2 tsp vanila
3/4 cup chocolate chips (I use vegan chocolate chips, some brands I love include Lily's and Enjoy Life)
Directions:
To a large bowl, add the dry ingredients and 1/4 of the chocolate chips (set aside the remaining chocolate),
Whisk the dry ingredients until fully combined and then add the wet ingredients,
Use your hands to kneed the mixture until fully combined dough,
Line a loaf pan with parchment paper (you can also use an 8x8 baking dish if you don't have a loaf pan, though the cookie dough bars will come out a different shape),
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,
While the dish is in the freezer, melt the remaining 1/2 Cup of chocolate and 1 tsp of coconut oil until the chocolate is smooth,
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,
Place the dish back in the freezer for at least 2 hours and then cut up into bite sized squares.
Storage: store in an air tight container in the freezer.