V - DF - GF - RSF - EF
Ingredients: BARS 1 cup desiccated coconut 1/4 cup almond meal 1/4 cup coconut butter 1/4 cup almond butter (or other nut butter) I used Forty Thieves nut butter 2 Tbsp brown rice syrup (honey or maple syrup) 1/4 Tsp sea salt 1/2 tsp vanilla extract
TOPPING 60g 85% chocolate (broken up) 1 Tbsp coconut butter 1 Tbsp brown rice syrup (honey or maple syrup - optional)
Method: 1. Line a loaf tin with parchment paper and set aside. 2. In a small bowl combine the desiccated coconut and almond meal and set aside. 3. In a small saucepan over the lowest heat, melt together the coconut butter, almond butter, and brown rice syrup until smooth (stir constantly). 4. Take off the head and stir in the salt and vanilla. 5. Then pour the mixture onto the dry ingredients and mix until it is evenly coated and comes together almost in a ball. 6. Spread evenly onto prepared loaf tin and press down firmly and evenly. 7. Then melt the chocolate, coconut butter and brown rice syrup together in a small saucepan over a low heat. Stir constantly, and once melted pour over the top of the base and spread evenly. 8. Put in the freezer until the chocolate has hardened, and then cut into bite sized squares. Store in the fridge.