Serves about 1 dozen (any leftovers can be frozen)
- 1 cup raw almonds, plus 7 more almonds (equivalent to about 1-1/4 cup almond meal)
- 3/4 cup quinoa flour (or other gluten free flour of choice, like brown rice flour, oat flour, etc.)
- 4 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup raw honey, (or agave, or maple syrup)
- 1-3/4 cups mini dairy free chocolate chips
- 1/4 cup unsweetened shredded coconut
- Preheat oven to 350.
- Pulse almonds in a food processor or nut grinder until almond meal is formed - almost a flour like consistency but a little more rough. (Careful not to grind too much or it will become almond butter!)
- In a bowl, mix and combine almond meal, quinoa flour, coconut oil, vanilla, and honey until consistent texture throughout.
- Line a small size baking dish (about 8 x 8) with parchment paper, and spread the dough evenly, as if you are making a crust. (The crust should be about 1 cm thick.)
- Bake in oven for 20 minutes. Turn heat up to 450, and bake for additional 4-5 minutes until the edges begin to brown.
- Remove from oven, and spread the top of your crust with melted chocolate. (To melt the chocolate, you can follow instructions here.)
- Allow chocolate to cool and settle for 5 minutes, and then sprinkle coconut on top.
- Freeze for 1 hour, or allow to cool in the refrigerator for 3 hours.
- Either slice into squares, or break apart into a brittle. Serve with a chilled cup of almond milk, or warm green tea. YUM :)