Healthy No Bake Sugar Cookie Bars Paleo Vegan Gluten Free

Sugar Free Low Carb Cookie Bars THE SUGAR FREE …

WebFeb 12, 2021 · How to make keto low carb sugar free cookie dough bars. Prepare a square baking dish with parchment paper that overhangs the …

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1. Prepare a square baking dish with parchment paper that overhangs the edges of the pan. Using a smaller baking dish (6 X 6) will yield a taller cookie bar.
2. In a medium mixing bowl, blend together the butter (or alternative), syrup (or alternative), and the vanilla extract until creamy. Stir in the almond flour until combined. Add salt as needed and adjust as needed as well (flour or butter). Then fold in one half cup of the chocolate chips.
3. Transfer the mixture to the prepared baking dish, pressing in the batter as needed. Then place bars into the refrigerator while you prepare the ganache.
4. Melt the remaining chocolate chips. Place the chocolate chips in a microwave-safe bowl and microwave on high until melted, stopping to stir every thirty seconds. Optionally, you can use a double boiler stove method. Once melted, you can stir in the remaining coconut oil

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No Bake Bars Paleo Vegan + Keto option GlutenFree

WebFeb 23, 2015 · These No Bake Bars are easy to make with only 6 ingredients and make the perfect healthy no bake snack. They are …

1. Line a 9 x 5 loaf pan with parchment paper. Set aside.
2. MAKE THE COOKIE LAYER: In a medium bowl, add shredded coconut, almond flour, liquid sweeteener and melted coconut oil. Mix with a fork, pressing down until a dough forms and sticks together. You may have to squeeze the dough with your hands or add more coconut oil as needed. Transfer to pan and press down firmly using a small spatula or your hands. Transfer pan to freezer and freeze for at least 10 minutes.
3. MAKE THE CARAMEL:Meanwhile, rinse & dry the bowl. Add the cashew butter, coconut oil, liquid sweetener and vanilla and mix until smooth and combined. Set aside 2 tablespoons for drizzling, if desired. Combine the remaining caramel with shredded coconut. Remove loaf pan from freezer and spread the caramel layer evenly on top, pressing down firmly with a spatula or your hands. Freeze again for 10 minutes.Melt the dark chocolate and coconut oil in microwave or over a water bath and drizzle over the bars, reserving half for dipping, if desired. Freeze again for 5 minutes.
4. Melt the dark chocolate and coconut oil in microwave or over a water bath and drizzle over the bars, reserving half for dipping, if desired. Freeze again for 5 minutes.Use the parchment paper to lift out the bars and cut into even squares. OPTIONAL: Dip each bar into leftover melted chocolate and drizzle leftover caramel over bars.

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