Ingredients: |
Ingredients: Base layer:
1 1/4 c almond meal (Bob's )
1/4 c cocoa powder
1/4 c shredded coconut
1/4 c coconut flour
1/3 c maple syrup
1/2 tsp salt
1/4 tsp baking soda
1/3 c coconut oil, melted
Middle layer:
1 egg yolk
1/3 c maple syrup
2/3 sticks of butter, cut into 1/4 inch
Top Layer:
1/3 c coconut oil
1/4 c maple syrup
1/3 c cocoa powder
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Directions: |
Directions:Preheat oven to 350ºF and line a 9x9 pan with parchment paper or grease it with coconut oil.
To prepare the base layer, mix together almond flour, cocoa powder, shredded coconut, coconut flour, baking soda and salt in a medium bowl. Then mix in coconut oil and honey until a consistent dough forms. Press dough into the 9 x 9 pan in an even layer. Bake for 10 minutes. Let it cool on a rack for 10 minutes.
To make the middle layer, whisk the egg yolk until frothy in a medium bowl with a electric mixer. Pour the maple syrup into a small saucepan and bring to a boil. Boil until it reaches 240ºF or until if it is dropped into cold water it remains as a drop and doesn't dissolve. While beating the egg yolk, pour the maple syrup in a steady stream into the yolk. Do this slowly to ensure you do not scramble the eggs. Once the syrup is all in, continue to beat for 5 more minutes. Then add 1 cube of butter into the egg mixture one cube at a time. Continue beating while this is going on. Once one cube is melted into the mixture, add another. make sure the base is 100 % cooled to the touch before adding the frosting or middle layer over the base. Place on the freezer.
Finally make the topping, melt coconut oil and maple syrup in a small pot. Once melted, add in the cocoa powder. Set aside for 15 minutes to cool. After 15 minutes, remove bars from the freezer and add the cooled chocolate mixture over the squares. Return to freezer for 15 more minutes before slicing. Store in the freezer in an airtight container.
Copyright © Caitlin Sherwood |
This recipe for Nanaimo bars is from