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SAMOA BARS (GLUTEN FREE, PALEO + VEGAN)

Ingredients
For the shortbread crust

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil solid

For the caramel coconut filling

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut butter coconut oil can be subbed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup unsweetened shredded coconut toasted
  • ¾ cup dark chocolate chopped
SAMOA BARS (GLUTEN FREE, PALEO + VEGAN)


Instructions

  1. Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper and grease with coconut oil.
  2. Combine coconut flour and salt in a bowl. Add the maple syrup and coconut oil and stir until fully combined and a large dough ball forms, making sure to press out any clumps of coconut oil. I used my hands at the end to bring the dough fully together - you want it to be completely smooth. You can also mix it in a stand mixer fitted with the paddle attachment.
  3. Press the dough into the prepared pan. Bake for 15-17 minutes, or until golden brown around the edges. Let cool completely.
  4. ..........
  5. Get full recipe >> Click Here

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