A sweet treat in honor of Halloween…. 🙂
2 eggs
1/4 cup honey
1/4 tsp vanilla creme liquid stevia**
1 cup almond butter (or other nut-butter)
1/4 tsp pure salt
2 TBSP coconut flour, sifted
1 TBSP brown rice flour
1/4 cup high quality choc chips (or nibs)
2 TBSP coconut oil, melted
1/4 cup chopped walnuts (optional)
choc chips for sprinkling over the top
- Preheat oven to 325 degrees.
- Mix together all ingredients except walnuts and second round of choc chips.
- Fold in walnuts.
- Press batter into well greased square baking dish.
- Top with chocolate chips.
- Bake for 25 mins.
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SIDE NOTES:
~ Adapted from The Spunky Coconut Cookbook.
~ **SweetLeaf makes the vanilla creme liquid stevia, but you can use whatever kind you want (might want to also add a bit of vanilla extract if substituting regular stevia).
~ It’s best to combine the first 8 ingredients together, then mix in the melted coconut oil (this is so the cold eggs don’t harden the oil).
~ Make note: Â Since nibs are smaller than chips, you need less (3 TBSP nibs mixed into batter & 2 or 3 TBSP over the top).
~ I use coconut oil to grease the pan.
~ Freezes well (I cut into single servings before freezing).
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
If eating dairy and/or gluten free, be careful choosing your chocolate chips.  If you can’t eat nuts, but can tolerate sunflower seeds, use sunbutter and omit the walnuts (or substitute  sunflower seeds).
~ For our old standby Halloween treats, click here —->Â PEANUT-BUTTER-CHOCOLATE-BARS
