Categories: Dessert, bars, gluten-free

Ingredients

• Base:
• 1/2 cup coconut oil
• 1/2 cup almond (or any nut) butter
• 1/4 cup granulated sweetener or sub
• 6 Tbsp carob or cocoa powder
• 3 Tbsp honey, agave, etc
• 1 tsp vanilla
• Topping:
• 1 2/3 unsweetened coconut flakes
• 7 Tbsp coconut oil
• 1/3 granulated sugar
• 1 1/2 tsp vanilla
• 1/4 tsp additional flavoring (almond, coconut)
• 2 tsp arrowroot powder
• almond slices

Directions

1. Base:

2. Melt oil and nut butter over low heat.

3. Stir in carob and sweetener, and combine thoroughly.

4. Add and mix in granulated sweetener, and carob.

5. stir continuously until mixture slightly thickens.

6. Remove from heat.

7. Stir in honey/agave and vanilla.

8. spread mixture into an 8X8 pan. Place in freezer to harden.

9. Topping:

10. In a small pan, melt oil and add coconut flakes – stir.

11. Add remaining ingredients.

12. Simmer slightly and stir until it thickens a little.

13. Once the chocolate mixture is hardened enough to work with, gently smooth coconut mixture over the top.

14. Place slivered almonds on top if desired.

15. Place pan in the freezer or fridge until hardened.

16. Slice into desired size. Small- sweet!

17. Store in refridgerator.

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