INGREDIENTS:

For the Base:

• 1 Cup almond flour
• 1/4 Cup coconut flour
• 1/4 Cup cocoa powder (raw, unsweetened)
• 1/4 Cup coconut oil, melted
• 3 TBSP Laktano Syrup
• Pinch of salt

For The Topping

• 1/2 Cup coconut oil, melted
• 1/4 Cup cocoa powder (raw, unsweetened)
• 3 TBSP Laktano Syrup
• 1/2 TSP vanilla extract
• 1/2 Cup coconut flakes (unsweetened)

DIRECTIONS

1. Line an 8×8-inch baking dish with parchment paper. Combine the almond flour, coconut flour, cocoa powder, melted coconut oil, syrup, and a pinch of salt.
2. Mix until well combined and the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the base layer.
3. In another bowl, whisk together the melted coconut oil, cocoa powder, syrup, and vanilla extract until smooth and well combined.
4. Pour the chocolate topping over the base layer in the baking dish, spreading it out evenly with a spatula.
5. Sprinkle the shredded coconut flakes evenly over the chocolate layer, gently pressing them down with your fingers.
6. Place the baking dish in the refrigerator and chill for at least 2 hours, or until the bars are set.
7. Once set, use the parchment paper overhang to lift the bars out of the dish. Place them on a cutting board and cut into squares or bars using a sharp knife