2 cups almond flour
1/4 cup vegan buttery spread
1/2 cup unsweetened coconut flakes
1 bar of Hu Kitchen Salty Dark Chocolate, roughly chopped
1/2 cup chopped walnuts
1 1/2 cup full fat coconut milk (from a can)
Preheat oven to 350 degrees F. Spray an 8×8 baking square generously with cooking spray. In a food processor, pour in cookies and pulse until a fine crumb is achieved. In a medium bowl, whisk together almond flour and cookie crumbs. Next, add buttery spread and using a fork, cut together flour mixture and butter until crumbly dough mixture forms. Press dough mixture into the 8×8 baking sheet so it’s flat and evenly distributed.
Sprinkle the chocolate, coconut, and nuts over top of the cookie base. Now, evenly pour the coconut milk over top. Place in the oven and bake for 32-35 minutes. Remove from the oven and let cool completely before placing in the fridge to set overnight. The fridge is key for these bars to firm up before slicing and serving.
Note: If you let them cool and slice them up the same day, they will be very crumbly. Still delicious but just be aware that they firm up beautifully overnight! I recommend letting them sit in the fridge for AT LEAST 2 hours.