Makes 25 squares

 

Ingredients

 

Base:

• 1/2 cup coconut oil

• 1/3 cup cocoa powder

• 1 3/4 cup graham cracker crumbs (I used Gluten-Free

      Graham Crackers)

• 1 c shredded sweetened coconut

• 1/2 cup raw walnuts or almonds

 

Middle Layer:

• 1 tsp coconut oil

• 1/3 c peanut butter or a nut butter of your choice

• 1 tsp. vanilla extract, unpasteurized honey or pure maple syrup

 

Chocolate Topping:

• 2 large dark chocolate bars, melted or 1 cup vegan dark chocolate chips, melted

​--- or ---

• 1/2 cup dark chocolate chips

• 4 Tbsp. coconut oil

 

What to do

 

Line an 8 by 8-inch baking pan with parchment paper, with long flaps hanging over each edge.

For the base: Put a pan on the stove and turn it to low heat. Once it is warm turn the stove off and take the pan off the heat. Add coconut oil and melt. Grind the nuts, coconut and graham crackers until they are fine and place all the ingredients in a bowl and stir. Press mixture firmly into the prepared pan. Freeze 1 hour. Then prepare middle layer.

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Middle Layer: Melt the oil in a pan, same way as above and add peanut butter and other ingredient. Spread over the cookie base and freeze for 1 hour. Then prepare the chocolate glaze.



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Chocolate topping: Heat the pan again, the same as before and melt coconut oil and chocolate chips (or chocolate bar) and pour over the chilled peanut butter middle layer and carefully smooth out with an spatula. Freeze 2 hours. 

 

Take out of the freezer 10 minutes before serving. Cut with a sharp knife on an angle. Enjoy!!

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