4 Tbsp Navitas Organics Cacao Butter
1 Cup finely ground Gluten-Free Almond Flour
⅓ Gluten Free Oat Flour
2 Tbsp unsweetened dutch-processed Cocoa Powder
¼ tsp Kosher Salt
10 Tbsp Sugar
1 tsp Vanilla Bean Paste
6 oz Mini Semi-Sweet Chocolate Chips
Line a 9-inch square or 9-by-12-inch rectangular pan with crisscrossed sheets of unbleached parchment paper leaving enough of the parchment paper to overhang all 4 sides of the pan. Set the pan aside.
In a large bowl place the almond flour oat flour cocoa powder salt and sugar and whisk to combine well. Set the bowl aside.
Place the cacao butter in a medium-sized microwave safe bowl. Heat in the microwave on 70% power for 1 minute 30 seconds. Remove from the microwave and stir. Return to the microwave and heat again on 70% power for 1 minute. Remove and stir. Return and microwave again for 1 minute. Once the cacao butter is mostly liquified continue stirring until the last small pieces have melted. It will be a thin light brown liquid.
Pour the melted cacao butter then the vanilla into the bowl of dry ingredients and mix to combine. The mixture will be very soft. Allow the mixture to sit for about 2 minutes to cool down just slightly (so most of the chips don’t melt when you add them). If you wait much longer than that? the mixture may begin to solidify and it will be difficult to spread it into the pan.Add 4 ounces of chocolate chips to the mixture and stir to combine.
Pour the mixture into the prepared baking pan and smooth it out with a wet spatula into an even layer. Sprinkle the top evenly with the remaining 2 ounces of chips. Press the chips firmly into the top of the bars.
Place the pan in the refrigerator to allow the bars to harden (about 30 minutes). Lift the bars from the pan using the overhung pieces of parchment paper? and place on a cutting board. With a large?sharp knife? slice into 16 bars. Store at room temperature? or in the refrigerator. If you are planning to take the bars to-go wrap each one individually.
Submitted by: Nicole Hunn