Chocolate Peppermint Magic Cookie Bars
Ingredients
Chocolate crust
- 1 cup (85g) oats
- 1 cup (120g) almond flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp salt
- 1/3 cup (105g) maple syrup
- 1/3 cup (85g) almond butter
- 2 tsps peppermint extract
Filling
- 12oz @edwardandsons Let’s Do Organic sweetened condensed coconut milk
- 3/4 cup (90g) hazelnuts, chopped
- 3/4 cup (110g) dairy-free white chocolate chips (or dark chocolate)
- 1/2 cup (25g) coconut flakes
- 2 tbsp beet powder
- 2 tbsp water
Preparation
Mix together the beet powder and water. Toss the coconut flakes until evenly coated. Bake at 300ºF for 10 minutes, flip, then 10 more minutes until dry and crisp. (All optional, just for color)
In a food processor combine the oats, almond flour, cocoa powder, and salt until finely ground.
Add the maple syrup, almond butter, and peppermint extract. Process to form a thick dough.
Press into a 9x9” baking dish lined with parchment paper.
Evenly spread the chopped hazelnuts, red coconut flakes, and white chocolate chips on top of the crust.
Pour the @edwardandsons Let’s Do Organic sweetened condensed coconut milk to cover.
Bake for 30-25 minutes at 350ºF (cover lightly with foil for the last half to prevent browning).
Cool, then chill overnight.
Slice and eat!
