Ingredients
Bar Base + Topping:
- 2 cups almond flour
- 1 cup rolled oats
- 1/4 tsp salt
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
Fudge:
- 2 cups chocolate chips
- 1 can coconut milk, just the hard white part at the top! (refrigerate your can of coconut milk for at least 4 hours if you don’t have the hard white part)
Instructions
- Preheat oven to 350F and line 8×8 pan with parchment paper and nonstick spray.
- In a large bowl, combine almond flour, oats, and salt.
- In a medium sized bowl, whisk together almond butter, coconut oil, maple syrup, and vanilla until well combined.
- Add wet ingredients to dry, stir until fully combined.
- Press 2/3 of the dough into the bottom of the baking dish.
- Using a double boiler (sauce pot boiling with water with a glass bowl resting on top over medium-high heat), place chocolate chips and coconut milk in glass bowl. Stir often until chocolate chips are completely melted, this could take up to 10 minutes.
- Pour melted chocolate on top of oat base. Crumble the remaining 1/3 of the oat crumble onto the top of the chocolate.
- Bake for 30 minutes or until topping is golden brown. Let cool 30 minutes, then refrigerate for at least 1 hour before cutting.
- Store in fridge!
Category: dessert, vegan, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
