Ingredients:

1 14-ounce can full-fat coconut milk

1/2 cup, plus 3 tablespoons agave nectar, divided

1/3 cup coconut oil, at room temperature

3/4 cup coconut flour, sifted

A pinch of salt

2/3 cup almonds, finely chopped

3/4 cup vegan chocolate chips

1/2 cup unsweetened coconut flakes

Directions:

1. In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of agave nectar, reserving the remaining agave nectar for later.

2. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.

3. Transfer the sauce to a large measuring cup to cool while you make the crust. You should have about 1 1/4 cups of sauce left after cooking it.

4. Once you’ve made the sauce, heat your oven to 350°F and line an 8×8-inch pan with parchment paper, spraying the sides generously with coconut oil spray. It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.

5. In a large bowl, using an electric hand mixer, beat the remaining 3 tablespoons of agave nectar with the coconut oil, until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.

6. Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. Use the palms of your hands, and rinse them off every so often, until the dough was pressed in.

7. Bake the crust just until lightly golden brown, about 7 minutes.

8. As soon as the crust comes out of the often, sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut milk.

9. Pour 1 cup of the slightly cooled coconut milk mixture evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.

10. Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.

11. Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight

12. The next day, run a very sharp knife around the edge of the pan, slice into bars and serve.

13. NOTES: These must sit overnight to ensure the coconut milk really has a chance to chill and thicken.

Bon Appetit!