So, I made these and they are really, really good.
That’s all I’ve got today because it’s Friday and school is out for the summer and it’s time for me to do something other than sit in front of a screen.
Who am I kidding? I’m going to hide from my kids in a cool room with a cold drink and watch Netflix documentaries for 2 months.
Recipe and instructions are pasted below, but the original recipe is here at FoodFaithFitness. (Except instead of using plain coconut oil, you could use some special cannabis coconut oil. Think of it as another layer of the cookie. Or think of it as the best idea you’ve had all year.)
The only things I did differently were double up on the dark chocolate (because, duh), and I didn’t add salt because the almonds were already salty. Next time I make it, I will definitely back off on the honey.
- 1 Can Full-fat Coconut Milk (14oz) Do NOT use low fat
- 1/2 Cup + 3 Tbsp Honey, divided (Agave or Maple Syrup for Vegan version)
- 1/3 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
- 3/4 Cup Coconut flour, Sifted (66g) *
- Pinch of salt
- 2/3 Cup Almonds, finely chopped (87g)
- 3/4 Cup Dark chocolate chips (dairy-free for vegan option)
- 1/2 Cup Unsweetened coconut flakes
- In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
- Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
- Once you’ve made the sauce, heat your oven to 350 degrees and line an 8×8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
- In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
- Bake the crust just until lightly golden brown, about 7 mins. Note: this would be a good time to chop the nuts if you haven’t already)
- As soon as the crust comes out of the often, sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes..
- Pour 1 Cup of the slightly cooled coconut milk mixture (you’ll have a little left over, but you don’t need to use it all for these bars) EVENLY over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
- Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
- Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight. **
- The next day, run a very sharp knife around the edge of the pan, slice into bars and DEVOUR
* The coconut flour I usually use needed 3/4 cup, but I also tried it with a different brand and 66g was only 1/2 cup + 1 Tbsp. So, PLEASE weigh your flour first before trying to make the crust.
** You NEED to let these sit overnight to make sure the coconut milk really has a chance to chill and thicken.