Cookie Crack Bars, Halloween Edition (low carb, grain free)

RECIPE:

Ingredients:

• 1/4 cup coconut flour

• 1/2 cup vanilla protein powder

• 1 tsp cinnamon

• 1 tsp vanilla

• 2 tbs maple syrup, for a lower sugar option I like @choczero Or @sukrinusa

• 3 tbs coconut oil

• 4 tbs creamy nut butter of choice

• 1 tbs monkfruit sweetener or stevia

• 1/3 cup milk chocolate + 1 tsp coconut oil for the top coating

• OPTIONAL: for this spooky edition of my cookie crack bars, you will need 1/4 Cup white chocolate melted with 1 tsp coconut oil and spooky candy eyes

Directions:

1. Whisk dry ingredients together, then add in the wet ingredients (coconut oil, nut butter, vanilla and syrup), mix until smooth and dough is formed,

2. In a 8x8 pan, press the dough into the base of the pan, using your fingers to firmly press to create a solid cookie base,

3. Place the base in the freezer to set for 5+ minutes,

4. While crust sets, melt the milk chocolate and coconut oil. If you are making the spooky chocolate mummies, melt the white chocolate at the same time, then add it to a small plastic bag and set it aside,

5. Remove the bar from the freezer, pour the chocolate over the cookie base and then smooth the chocolate evenly with a spatula,

6. Create your white chocolate mummies: cut a tiny piece of the corner off of the plastic bag with the white chocolate (creates a mock piping bag), use the bag to pipe zig zag shapes across the milk chocolate to create small mummy shapes, then add the candy eyeballs,

7. Place cookie crack bars back in the freezer and allow to set for at least 1 hour, then remove from freezer and break the bar into about 8-9 pieces!

Store in the freezer for 3-4 weeks and enjoy!