VEGAN, GLUTEN-FREE WALNUT BUTTER & CHOCOLATE SHORTBREAD BARS
Preheat oven to 350 degrees and line a 9″ springform pan with parchment paper.
- 1 cup Oat Flour
- 1/4 cup Coconut Flour
- 1/8 tsp Salt
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
WALNUT BUTTER LAYER:
- 1/3 cup Wellnut Farms walnut butter (we used maple flavor!)
- 2 Tbsp Coconut Oil
- 1 Tbsp Maple Syrup
- 1 cup Non-Dairy Chocolate Chips
- 1 tsp Coco Powder
- 1/2 cup Coconut Milk
DIRECTIONS: In a mixing bowl, mix together oat flour, coconut flour and salt. Add the coconut oil, maple syrup and vanilla, and combine. Let the dough sit for a few minutes until it’s soft and spongy. Spread the dough into the lined pan, and press it into an even layer. Poke the crust with a fork, then bake for 12-14 minutes, until slightly set. Let cool.
While the crust is cooling, whisk together the walnut butter, coconut oil, and maple syrup into a saucepan over medium-low heat until it’s smooth. Pour over the shortbread crust, covering it completely. Place in freezer for 15 minutes or so, until set.
While the walnut butter layer is setting, place the chocolate into a bowl. In a saucepan, heat coconut milk until just hot, but not boiling. Pour the heated coconut milk over the chocolate, and let it melt. Whisk together until it’s smooth. Pour mixture over the walnut butter layer and spread evenly. Return the pan to the freezer for at least 20 minutes, until set.
Slice up and enjoy!
*recipe adopted from blissfulbasil.com