Vegan Magic Gluten Free Chocolate Bars
The magic bars are the layers of cookies that originally looked at Graham crackers and end up at the end. Maybe they call themselves magic bars, because they gather in a flash, and something like sugar-compressed milk just pulls everything together.
It's not very hard to find out what it can be with sugar milk, and you can do it and do a little magic!
These magic wands, free of vegetable protein, and cherries, on the top of a delightful combination of dark chocolate, coconut and liqueur cherries.
Liqueur cherries add sweet changes to the richness of dark chocolate and coconut and also add delicious pop colour.
Liqueur cherries have long been used as a decoration for dessert and cocktail, but are also an amazing ingredient in baking. Without sugar, sweet life is the easy way to add taste and drama to baked goods.
Vegan Magic Bars
2 cups treated almond flour
2 tablespoons sugar
¼ Cup of Honey
3 tablespoons melted substitutes for non-dairy oils (eg land balance)
¼ teaspoon kosher or sea salt
1 cup coconut milk before measuring
¼ Cup, agave nectar or honey
2 tablespoons Cornstarch or Arrowroot powder
2 cups chocolate milk chips
½ Cup, cherry liquor, drained, dried and quarterly
1 cup with sliced or cracked almond
1 ½ Cup of sugar
Preheat the plate to 350 degrees. A 12-inch spray with a vegetable spray without insects.
In a bowl, a mixture of almond flour with sugar, expensive, melted, non-dairy oil, and salt, while it is a good combination. I'll take you to the bottom of the frying pan prepared.
In another bowl, whiskey along with coconut milk, agave or honey and cornstarch.
Pour into the almond crust. They spilt chocolate chips, cherry, almonds and coconuts on top.
Press gently. oven for 35-40 minutes or until coconut almonds and cereals are brown and toast.
Settle down. It's easier to cut into squares if you freeze for about 1 hour to do everything.
Cut into squares.
Make 3-12 square centimetres.