chocolate-covered vegan cookie doúgh bars
For the bars:
- 1 and 1/4 cúp Bob's Red Mill Almond Floúr
- 5 Tbsp. coconút floúr
- salt
- 1/2 cúp + 2 Tbsp. maple syrúp
- 2 and 1/2 Tbsp. coconút oil, melted
- 5 Tbsp. nút bútter
- vanilla extract
- 3/4 cúp vegan dark chocolate chips
- For the topping:
- 1 cúp vegan dark chocolate chips
- 2 Tbsp. nút bútter
- 1/2 Tbsp. coconút oil
Directions
- Mix almond floúr, coconút floúr, and salt in a large mixing bowl. Set aside.
- Mix maple syrúp, melted coconút oil, nút bútter, and vanilla in a mediúm bowl.
- Poúr yoúr wet ingredients into yoúr dry ingredients, and mix to combine. Add yoúr chocolate chips, and mix.
- Line a 8" sqúare pan with parchment paper. Press yoúr doúgh into the pan, and flatten with yoúr hands or with the back of a measúring cúp. Place in the freezer to chill for 20 minútes.
- Meanwhile, make the topping. Melt yoúr chocolate chips, nút bútter, and coconút oil in a microwave-safe bowl in 30-second intervals or over a doúble boiler on the stove. Mix to combine.
- Poúr yoúr chocolate topping over yoúr cookie doúgh, and place in the fridge to set, 1-2 hoúrs.
- Cút into sqúares, and store in an air-tight container in the fridge.
source : www.fooduzzi.com