Chocolate Peanut Butter Coconut Shortbread Cookies
Ingredients
- shortbread crust:
- filling:
- 1 3/4 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla
- pinch of salt
- 1/2 cup of natural peanut butter
- 1 cup melted chocolate chips
Preparation
Press into greased or parchment lined bread loaf pan (8x4) and bake for 15 minutes at 375. Let cool while preparing filling
Filling
Crumble 9 Emmys coconut cookies and mix with 1/2 cup of natural peanut butter
Press onto cooled crust and freeze for 1 hour. Cut into bars and cover with 1 cup melted chocolate chips, optional sprinkle with sea salt. Let set in freezer for one hour then move to fridge. store in fridge