No-Bake Coconut Chocolate Chip Cookie Dough Bars
Ingredients
Cookie Dough
-
½
cup
unsalted grass-fed butter or ghee, softened
-
¾
cup
coconut sugar
-
1½
cup
almond flour
-
1
cup
unsweetened shredded coconut
-
¼
cup
coconut milk
-
2
tsp
vanilla extract
-
½
tsp
sea salt
-
1
cup
dairy free chocolate chips
Topping
-
1½
cup
dairy free chocolate chips
-
2
Tbsp
unsalted butter or ghee
-
1
pinch
sea salt
-
¼
cup
unsweetened shredded coconut
Instructions
- Line an 8x8 inch brownie pan with parchment paper.
- Melt the chocolate topping ingredients in a double boiler, stirring occasionally.
- While the chocolate is melting, cream together the softened butter and coconut sugar until fluffy.
- Add almond flour, shredded coconut, coconut milk, vanilla, and sea salt to the butter mixture and mix well.
- Fold in the dairy free chocolate chips by hand.
- Spread the cookie dough mixture evenly in the lined pan.
- Once the chocolate topping has cooled, pour it over the cookie dough layer and spread it evenly.
- Sprinkle with additional shredded coconut.
- Cover and refrigerate for at least 6 hours or overnight until hardened.
- Remove from the pan using the parchment overhang, slice into 16 squares, and store in the refrigerator.
Nutrition Facts (estimated)
Servings
16 servings
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
20mg
Cholesterol
20mg
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