Ingredients
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Amount
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Measure
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Ingredient
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| cup, ground | almonds | | teaspoon | sea salt | | tablespoons | raspberry jam | | cup | coconut butter | | cup | chocolate chips, semi sweet, Ghirardelli | | cup | coconut flakes, unsweetened |
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Steps
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Sequence
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Step
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| 1 | 1.In a food processor, pulse almonds until the texture of gravel | 2 | 2.Pulse in salt, jam, and coconut oil until dough forms | 3 | 3.Press dough into an 8 x 8 inch baking dish | 4 | 4.Melt chocolate over very low heat | 5 | 5.Pour chocolate over crust | 6 | Sprinkle coconut flakes over chocolate | 7 | 7.Refrigerate for 30 minutes, then cut into 16 squares | 8 | 8.Refrigerate for an additional 1½ hours |
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