Chocolate Mint Crunch Bars
Gluten Free and Vegan
- 1 1/2 cup almond flour
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil, melted
- 1/4 tsp salt
- 1 Hu Kitchen dark chocolate mint bar
- splash coconut oil
- 3-4 Emmys Organics double chocolate mint coconut cookies
Mix your base ingredients together. Press down evenly in loaf pan lined with parchment paper.
Pop into the oven at 350F and bake for 8 minutes – this helps it hold together better
While the base bakes melt your Hu chocolate and coconut oil over stove top.
Remove pan from the oven and let base cool completely. Once cooled pour the chocolate layer over top – then sprinkle the crushed Emmys Organics mint cookies over the chocolate.
Pop into the freezer for about an hour.
Remove and cut into squares!
For storage: keep in an air-tight container in the fridge