These gluten and dairy free snacks or dessert bars are a going going gone in our house, and I am certain they will be in yours as well!
Ingredients:
FOR THE COOKIE DOUGH BASE
- 1 1/2cups almond flour
- 1/2 cup peanut butter (or any nut butter of your choice)
- 1/2 cup maplesyrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cups chocolate chips
FOR THE CHOCOLATE LAYER
- 1 cup chocolate chips
- 1/4 cup peanut butter
Directions:
Line a small baking dish (9×5) with parchment paper.
*If you are planning to use an 8×8 pan, double the recipe.
Mix the cookie dough base layer ingredients together and press into bottom of pan.
For the chocolate layer, melt the chocolate chips and peanut together in microwave, in 309 second interals, stirring in between, or in a doubkl boiler on stove top.
Spread over cookie dough base and freeze for a few hours.
Remove from freezer and slice.
Store in freezer.
