Ingredients: 200 grams almond flour, 50 grams coconut flour, 1 tbsp pumpkin spice (or gingerbread spice or cinnamon is also possible), 130 ml coconut oil (melted), 50 ml Syrup Gold, 4-6 drops vanilla, 30-60 ml water, pinch Himalayan salt, 100 dark chocolate and some cocoa nibs.
Step 1
Preheat the oven to 180 degrees. Line your cake tin with baking paper.
Step 2
Place the almond flour, coconut flour, Himalayan salt and spices in a large bowl and mix well.
Step 3
Add the Syrup Gold, vanilla drops and the melted coconut oil to the flour. Stir well. Carefully add the water. Not everything at the same time. It should not be too dry, but also not too wet.
Step 4
Spoon the dough into your pie tin and press well. Poke some holes in the bottom and place in the oven for 15 minutes.
Step 5
Let the base cool thoroughly. In the meantime you can melt the chocolate. Pour this onto the cooled cake base. Spread well and sprinkle some cacao nibs on top. Place in the refrigerator to solidify.
Step 8
Cut out 12 strips. Store them in the refrigerator or freeze the bars.