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An ORGANIQUE favorite! :)
Ingredients for crust:
2 cups almond flour
½ cup coconut flour
¼ teaspoon baking soda
1 ½ tablespoons of milled flax seed mixed with 2 tablespoons of water
¾ cup xylitol
½ cup avocado oil
½ teaspoon apple cider vinegar
½ teaspoon lemon juice
1 teaspoon vanilla stevia
½ cup and 1 tablespoon of almond milk
Pinch of salt
Ingredients for topping:
2 tablespoons of almond butter or nut butter of choice (can add more if you want a thicker layer)
3 tablespoons of coconut oil
½ cup canned coconut milk (coconut portion on top of can)
½ cup of Choc Zero hazelnut spread
2 teaspoons of agar powder (Foods Alive brand)
½ cup of chopped almonds
2 tablespoons + 2 teaspoons of xylitol
Instructions:
Preheat oven to 400 degrees Fahrenheit
In a medium bowl, mix your flax and water and set aside
Line a baking sheet with parchment paper
Crust:
Mix your flax and water in a medium bowl and set aside
In a large bowl for the crust, combine almond flour, coconut flour, baking soda and salt in a bowl
In the same bowl as your flax, use a fork to whisk avocado oil, xylitol, apple cider vinegar and lemon juice until the mixture fluffs.
Add flax mixture and almond milk to the flour bowl and mix until a dough is formed
Form golf-ball sized dough balls, flatten with your hands into disks and add to the baking sheet.
Bake for 22 minutes or until edges have browned
Topping:
While dough is in the oven, in a pot, add canned coconut milk, ¼ cup of hazelnut spread and agar powder
Heat on medium heat, stirring occasionally
Once boiling, turn off heat and continue to stir, scraping the sides of the pot to avoid burning
Allow to cool for at least 10 minutes and then mix in the other ¼ cup of hazelnut spread
Scrape into a bowl and place in the fridge
Putting it together:
Take out an 8x8 square baking dish
Once dough balls are done, allow them to cool for 10 minutes and then in your baking dish press a ball down while still warm and flatten
Continue to press and flatten each ball until the crust is formed and dough is as stuck together as possible
Melt 3 tablespoons of coconut oil in a small pan and brush the top of the crust with it.
Then sprinkle 2 tablespoons of xylitol on top
Next spread the 2 tablespoons or more of almond butter on the crust depending on how thick of a layer you’d like
With the remaining coconut oil in the pan, add in the chopped almonds, 2 teaspoons of xylitol, and a pinch of salt
Mix and then set aside
Next take chocolate topping out of the fridge and stir
Spread evenly on top of almond butter
Finally, sprinkle chopped almonds on top and additional salt if desired
Cut into 9 bars and serve
Notes:
Store bars in the fridge
Can add chocolate stevia or extra xylitol to the chocolate topping if wanting to make the topping sweeter