Almond flour and coconut cream make for a healthy treat with all the elements of a candy store favorite.
Serving Size:
16
Active Time:
20 min.
Total Time:
2 hrs.
Ingredients
- 2 cups almond flour
- ¼ cup + 5 Tbs. melted coconut oil
- 6 Tbs. + ¼ cup maple syrup
- 3 oz. unsweetened chocolate, such as Ghiradelli, chopped
- 1 Tbs. coconut milk
- 2 cups unsweetened shredded coconut
- ½ cup dairy-free bittersweet chocolate chips, such as Enjoy Life
Instructions
- Heat oven to 350°F. Line 8″ square pan with foil. Coat with cooking spray. In bowl, combine almond flour, ¼ cup coconut oil and 3 Tbs. maple syrup; press into pan. Bake 15 min. Let cool.
- In glass bowl, microwave chocolate 15 sec. Stir until smooth. Stir in coconut milk and 3 Tbs. maple syrup; spread over crust. Chill until firm.
- In processor, puree shredded coconut, remaining 5 Tbs. coconut oil and ¼ cup maple syrup. Fold in chocolate chips. Spread over chocolate layer. Chill 1 hr. or until set. Garnish as desired.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
