1/2 drop vanilla creme stevia (Example: Sweet Leaf)
1 egg, (beaten)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup finely chopped pecans
1 cup chocolate chips, (melted)
1/2 cup moderately chopped pecans
1 dash cinnamon
Mix almond flour, coconut sugar, coconut oil, vanilla crème stevia, egg, vanilla extract, sea salt and ¼ cup finely chopped pecans and blend thoroughly. Bake 350 degrees for 20 minutes.
Melt chocolate chips over double boiler. Remove from pan and place in bowl. If the chocolate mixture doesn’t seem that spreadable, add a teaspoon (or more) of coconut oil to it before spreading on the baked bars. Mix with pecans and a dash of cinnamon. Spread over baked cookie mixture with offset spatula.
Remove from the oven, place on a cooling rack. Once it has reached room temperature, cut into squares and then place in freezer. It tastes best right out of the freezer, though watch those teeth!
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