Recipe: 3-Layer Almond Coconut Chocolate Bars

Ingredients

Preheat the oven to 350°F and line an 8-inch square pan with parchment paper.
For the crust, process the almonds into a fine meal, then add oat flour, coconut oil, maple syrup, and salt, and process until combined.
Add the rolled oats and process until the mixture comes together but retains some texture.
Crumble the dough into the prepared pan, press it evenly, and poke holes with a fork. Bake for about 13 minutes and cool on a rack.
For the middle layer, heat almond butter, coconut oil, maple syrup, vanilla, and salt in a saucepan until smooth.
Stir in the rice crisp cereal and pour the mixture over the cooled crust. Freeze for 40-45 minutes until solid.
For the topping, melt chocolate and coconut oil in a saucepan, then stir in shredded coconut.
Spoon the chocolate mixture over the bars and sprinkle with toasted coconut flakes. Freeze until set.
Slice into bars and serve immediately, storing leftovers in the fridge or freezer.

Servings

18 small bars

Calories

250

Total fat

20g

Total carbohydrates

16g

Total protein

Sodium

45mg

Cholesterol

0mg