Chocolate Raspberry Cookie Bars:
Add to bowl:
1 cup quinoa flakes
1/3 cup almond meal flour
1/3 cup shredded unsweetened coconut
2 tbsp ghee (which is casein-free), liquified
2 tbsp coconut oil, liquified
OR 4 tbsp of either ghee or coconut oil (use all coconut oil for vegan bars)
Pour into lightly greased square baking dish.
Melt over lowest heat:
1/4 cup coconut milk (or other non-dairy milk)
1/4 cup cocoa powder
2 tbsp coconut sugar
Combine and immediately remove from heat (so the chocolate doesn't burn).
(Optional: Skip this step and use dairy-free chocolate chips, about 1/3 cup instead)
Add to measuring cup:
3/4 cup coconut milk + 5 drops chocolate raspberry liquid stevia
Pour over quinoa (crust).
Drop chocolate mixture (or chips if substituting) on top of crust and coconut milk.
and 1/2 cup chopped nuts.
Bake at 350 degrees for about 20 minutes.
Refrigerate about 8 hours. —I cheated and put it in the freezer for a couple of hours, then the fridge for a couple more—that works too =)
It solidifies from chilling.
Thanks for being my inspiration, Shirley! I'm so blessed to have friends like you!