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