Name: Chocolaty Hazelnut Cookie Bar
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1/2 cup pecans; 1 cup blanched almond flour; 6 tablespoons coconut oil (melted); 1 tablespoon raw honey (or maple syrup); 1 can (400ml) full fat coconut milk; 4 tablespoons raw cacao powder; 1 tablespoon lucuma powder; 2 tablespoons raw honey (or maple syrup); 1/2 teaspoon vanilla extract; 1/2 teaspoon hazelnut extract; 1/4 cup raw hazelnuts (chopped); 3 tablespoons semisweet mini chocolate chips

Crust:

Grind the pecans until coarse meal using a food processor or a blender and place it in a bowl.
Mix in the almond flour, coconut oil and honey.
Line an 8x6 glass baking dish with parchment paper and spread the mixture until evenly distributed.

Chocolate Hazelnut:

Using a pressure cooker, cook the coconut milk for 10 minutes. If you don't have a pressure cooker, place the coconut milk in a saucepan and let it come to a boil, then simmer it for 2 hours stirring occasionally.
Mix the cacao powder, honey, lucuma powder, vanilla and hazelnut extract with the coconut milk.
Pour mixture over the crust and top it with chopped hazelnuts and chocolate chips.
Bake for 20 minutes at 350°F.
Cool in a wire rack and refrigerate before serving.

Chocolaty Hazelnut Cookie Bar

Recipe