Vegan Almond Crust Chocolate Bars
Ingredients
Shortbread crust
- 2 heaped cups almond flour
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- vanilla extract
- 1/2 teaspoon salt
Topping
- 1/2 cup shredded or flaked coconut
- 1/2 cup chopped nuts (almonds, walnuts, or pecans)
- 1 cup dairy free chocolate chips
Homemade sweetened condensed milk
- 1 13.5 oz can full fat coconut milk
- 1/3 cup maple syrup or date syrup
- 1/8 teaspoon salt
Preparation
Preheat oven to 350°F and line an 8x8 inch pan with parchment paper.
In a bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix well until no dry spots remain and it is evenly combined. Press into the bottom of the pan evenly. Bake for 15-17 minutes, until the edges are lightly brown.
While the crust bakes, make the sweetened condensed milk. In a saucepan, combine the coconut milk, date syrup or maple syrup, and salt. Heat over medium heat and whisk until boiling. Reduce to low heat and simmer until thickened, which should take 25-40 minutes.
While the crust is baking, combine the toppings in a bowl and set aside.
Remove the crust from the oven and top with the toppings. Pour the sweetened condensed milk over the top slowly, ensuring all toppings are covered.
Bake for 25-35 minutes, then let cool before cutting.
Tips
Store in the freezer for best results.
