Maple Cookie Fudge Bars

Cookie crust:

1 1/2 cups almond flour

1/4 cup tapioca 

3 tbsp coconut flour

1/2 tsp baking soda

1/4 cup maple syrup

1/3 cup + 1 tbsp coconut oil, melted

1/4 tsp pink salt


1 1/2 cups moxie

1/4 cup maple syrup

1 tsp vanilla extract

5 tbsp coconut oil, melted

1 tbsp maca powder (optional, but adds a yummy malt flavor)

1/4 tsp pink salt 


Line a 8x8in baking dish with parchment paper and preheat oven to 350F. Set aside. 

Whisk all of the dry crust ingredients together in a large bowl. Then fold in the melted coconut oil and maple syrup until combined. Press dough into pan. Pop in the oven for 15 minutes or until sides start to slightly brown. (While crust is baking, make filling.)⁣

Whisk all filling ingredients together until combined. Once crust has cooked + cooled slightly (roughly 15 mins,) press filling overtop on the crust. Place in the freezer to set for 30 mins - 1 hour. Once set, slice into bite-sized bars & store in the freezer!⁣

If you enjoyed this recipe, check out Jess Schnitzer on Instagram @shutthefigup! 

Leave a comment