Coconut Almond Cookie Crust

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.