Not-too-sweet, cookie bars made with a rich and buttery shortbread crust, layered with chocolate fudge. Dairy Free Breakfast, Dairy Free Recipes, Dairy Free Bread, Dairy Free Snacks, Dairy Free, Dairy Free Diet
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 C. 1-to-1 gluten-free flour blend * (or all-purpose flour) 1 C. dairy free butter (Earth Balance, soy free butter sticks) 1/2 C. organic brown cane sugar 1/2 tsp. pink himalayan salt 3/4 C. canned coconut milk (stirred well before measuring) And many more.
Instructions:
Step number 1. Pre-heat oven to 350°. Line 8″ square pan with parchment paper and allow for extra to overhang the edges.
Step 02, In a food processor, pulse the flour, butter, 1/2 C. brown sugar and salt until crumbly but blended. Reserve 1/2 cup and set aside. Press remaining dough into the prepared pan.
Step 3, In a medium saucepan, combine coconut milk, chocolate chips and 1/4 C. brown sugar. Stir over low heat until melted. Remove from heat and pour filling over shortbread crust.
