Yields 24-28 bars
For the crust
1 1/2 cups Lark Ellen Farm cacao berry grain-free granola*
1/4 cup tapioca starch
1/4 cup coconut flour
1/2 tsp baking soda
3 tsp pure organic maple syrup
1/3 cup coconut oil, melted
For the filling
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1/3 cup creamy almond butter
1/4 cup pure organic maple syrup
1 tbsp maca powder
1/2 cup raw cacao powder
1/4 tsp pink salt
1/4 tsp ground cinnamon
1 tsp vanilla extract
Optional topping: 1/4 cup chopped almonds + sea salt
*Notes: Can use 1 1/2 cup fine almond flour instead of grain-free granola.
Preheat oven to 350 & line a 9x9 in baking dish with parchment paper (for easy removal + clean up.)
Add the 1 1/2 cups granola to a food processor, & pulse until fine. Add in the rest of your ingredients & blend until dough is formed.
Press dough into your pre-lined baking dish & pop in the oven for 14 minutes.
While crust is cooking, make your filling. Add all your filling ingredients to a cleaned food processor or a high speed blender. Blended until smooth, creamy & well combined.
Once crust is done, remove from oven & let cool for 10-15 minutes. Pour filling mixture over crust, sprinkle with sea salt + chopped almonds. Pop in the fridge to set for 1 hour (or freezer for 30 minutes) before slicing & serving. Keep leftovers stored in the fridge or freezer, enjoy!