Cookie Bars

Refrigerating overnight makes these delicious bars even tastier! Try it out!

Ingredients:

1 cup almond flour
2 cups unsweetened shredded coconut
3 tablespoons ghee (ghi) butter or unrefined organic coconut oil, thawed
1 cup honey or pure maple syrup
1 teaspoon of vanilla extract
a pinch of sea salt
1 can of unsweetened coconut milk
1/2 cup almond butter
1 cup dark chocolate chips/chips
1 cup chopped pecans

Directions:

1. Heat the oven to 180 degrees. Line the baking form with baking paper.
2. Mix the following ingredients in a bowl (the consistency should resemble "wet sand"): 1 cup almond flour, 1 cup unsweetened shredded coconut, 3 tablespoons ghee (ghi) butter (or coconut oil), 3 tablespoons honey (or pure maple syrup), 1 teaspoon of vanilla extract, a pinch of sea salt.
3. Transfer the mass to the prepared baking form. Press to form a firm, even layer of bar crust. Bake in the preheated oven for 12-15 minutes or until lightly golden.
4. Meanwhile, whisk coconut milk (1 can), honey (half cup), and almond butter (half cup) in a saucepan over medium heat. Beat until smooth.
5. Spread the resulting mixture evenly on the crust. Sprinkle with chocolate chips, coconut and nuts.
6. Bake in the oven for 30 minutes.
7. Allow to cool completely, then refrigerate overnight. The next day, cut into bars of the desired size.
8. Stored tightly in the refrigerator, these bars can be stored for one week.
Yield: 16 servings
Recipe: cleanfoodcrush.com