Coconut Almond Cookie Crust
Dairy Free, Vegan Option, Gluten Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1 Cup Unsweetened Coconut flakes
3/4 Cup Almond Flour
1 Egg or chia/flax egg substitute
4 TBSP Coconut oil
1/4 Cup coconut sugar or 1/4 Cup monk fruit
1/3 Cup Sunflower butter
1 tsp Cinnamon
1 Dash Nutmeg
1 Dash Ginger
1/4 tsp Sea Salt
Optional: Chocolate Dip or Spread
1/4 Cup dark cocoa chocolate, melted
3 tsp Unsweetened coconut
1 tsp Coconut Oil
Optional: 3-5 Stevia Drops
Add all ingredients in a food processor. Process until the ingredient come crumble together.
Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.
Bake on 350 for 10 minutes or until the sides are golden brown. IF you use the chia/flax substitute you can eat this raw without baking.
Cool on the cookie sheet for 20 minutes.
You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.