• 2 √† soupe Huile de Noix de Coco Solide< /li>< li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 2 √† soupe lait d’amande ou autre lait non laitier
  • 1/4 cup (40 g)< /span> Sucre de coco or cassonade< /span>

  • 1 cuill√®re √† soupe

    Extrait de vanilla pur utiliser 2 cuillères à café pour une saveur moins intensive

  • 1/4 cc (< span class="wprm-recipe-ingredients-amount">0.25 TL) sel
  • 3/4 cup ( 90< /span> g) Farine d’avoine < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-fan√©">Avoine finement moulue certifi√©e gf, ou utilisez n’importe quelle farine de grain au go√Ľt doux/farine blanche
  • 3/4 < span class="wprm- recipe-ingredients-unit">cup ( 84 g) Farine d’amande/repas raffin√©
  • 1/4 < span class="wprm- recipe-ingredients-unit">cup ( 59.15 g) sucre brut moulu utiliser moins pour moins sucr√©
  • 1/3 √† 1/2 cup < span class="wprm-rezept- ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(60 √† 90 g) mini p√©pites de chocolat vegan Enjoy Life ou des morceaux de chocolat noir v√©g√©talien de Theo pour faire sans huile de palme.
  • Preparation

  • Melt the coconut oil by heating it in a saucepan or bowl. Whisk together the almond milk, coconut sugar and vanilla.
  • Add flour, salt and ground sugar and mix. Taste and adjust the sweetness as needed, or add more flour or oil for a soft, sticky but not too sticky dough. Don’t add too much flour as they set and dry out as they cool. Stir in the chocolate chips and stir.
  • Press onto a sheet of parchment paper and form a 1/2 inch wide rectangle (about 8 per 7 -inch size) and refrigerate until set. Cut the bars and store in an airtight container in the fridge in case you have any left for the next day :). Eat as is or add to ice cream, morning oatmeal or chia pudding, shakes, etc.
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