November 27, 2020 1 min read

Triple Layer Gingerbread Fudge Bars

Get the recipe:

Ingredients

Crust

      Layer 1

  • 3/4c. Almond butter
  • 1/3c. Coconut oil
  • 2tbsp Maple syrup
  • 1tsp Vanilla extract
  • Pinch of sea salt

     Layer 2

  • 3/4c. Tahini
  • 1/3c. Coconut oil
  • 2tbsp Maple syrup
  • 1tsp Vanilla extract

     Topping: Wildway Grain-Free Gingerbread Granola

Directions

 

  1. Line a 6” square pan with parchment paper and lightly grease the sides with coconut oil.
  2. In a food processor blend all crust ingredients together until a sticky dough forms. The dough should stick together when pressed into. Transfer the crust mixture to the bottom of the square pan and press into an even layer.
  3. In a small bowl, whisk together layer 1 ingredients and well combined. Pour layer 1 over the top of the crust and chill in the freezer until it hardens.
  4. In a small bowl, whisk together layer 2 ingredients until well combined. Once layer 1 is solid, pour layer 2 mixture on top. Top with more Wildway Gingerbread Granola and chill in the freezer until it hardens.
  5. Once solid, cut into bite sized squares and enjoy!

 



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