Ingredients
Scale
Crust:
- 2 cups almond flour
- 1 egg
- ¼ cup melted coconut oil (at room temp)
- 1/3 cup coconut sugar
- 2 tbsp molasses
- 1 teaspoon vanilla extract
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- 1/2 teaspoon salt
Sweetened Condensed Coconut Milk:
- 1 can coconut milk
- ¼ cup maple syrup
Toppings:
- ¾ cup chocolate chips
- ½ cup unsweetened shredded coconut
- ⅓ cup chopped pecans
Instructions
Sweetened Condensed Coconut Milk:
- In a small saucepan combine coconut milk and maple syrup. Whisk them together on high until it boils, then reduce to a simmer and let cook and thicken for 40-60 minutes.
- Pour it into a glass jar and place in the refrigerator for at least an hour to cool down.
- Once cool it should be the consistency almost of molasses – thick and smooth! If it isn’t, put it back on the heat to thicken it again.
Crust:
- Preheat oven to 350 and line an 8×8 pan with parchment paper.
- Combine crust ingredients and press into the bottom of the pan.
- Bake for 20 minutes.
- Add chocolate chips, coconut and pecans. Pour the coconut sweetened condensed milk evenly on top.
- Place the bars back in the oven for 10 minutes.
Notes
- Store in the refrigerator!