Ingredients

• Ingredients
• Bottom layer
• 1/4 cup extra virgin coconut oil
• 1/3 cup cacao powder
• 1/4 cup date syrup *see note
• flesh from 2 vanilla beans or 1 tsp alcohol-free vanilla extract
• 1.5 cup ground almonds or almond flour
• 1 1/2 cup unsweetened finely shredded coconut
• Middle layer
• 1 cup raw almond butter
• 1 tbsp extra virgin coconut oil
• 1/4 cup unsweetened almond milk
• flesh from 2 vanilla beans or 1 tsp pure vanilla extract
• Top layer
• 4oz. unsweetened bakers chocolate *see note
• 2 tbsp xylitol, ground or 20 drops liquid stevia concentrate *see note

Directions

1. Line 8×8 pan with parchment paper across both sides for easy lifting. Oil the places that show through with a dab of coconut oil and set aside.

2. Bottom Layer: : In a heatproof bowl, over a saucepan of simmering water, melt the coconut oil. Gradually add in cocoa powder, whisking until incorporated. Add the date syrup, and vanilla. Stir in ground almonds and coconut. Press the mixture evenly into the bottom of the prepared pan. Cover with plastic wrap and refrigerate for 30 minutes, or until firm.

3. Middle Layer: In your electric mixer or with a hand mixer, place all ingredients in a medium-sized bowl and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more almond milk. Spread the filling over the bottom layer, cover with plastic wrap, and refrigerate until firm, about 45 minutes.

4. Top Layer: In a heatproof bowl, over a saucepan of simmering water, melt the chocolate. Add xylitol and spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes, just until the chocolate has set. Don’t wait too long or it will be impossible to cut the bars. Cut into 16 squares with a sharp knife. Place the cut squares back in the fridge to allow the chocolate to harden so they’re not so messy to eat!

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