No bake! 

Ingredients:

1 cup gluten-free old-fashion rolled oats

1/4 cup shredded unsweetened coconut

3/4 cup smooth peanut butter

1 tsp gluten-free vanilla

2 tbsp pure maple syrup or honey

2 tbsp fractionated coconut oil

Top Layer:

1 cup Enjoy Life dairy-free chocolate chips

1 tbsp fractionated coconut oil 

2 tbsp peanut butter 

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Instructions:

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1) Blend the oats and shredded coconut in a small blender. Blend oats and coconut into a flour consistency. Pour into a medium-sized bowl and press with a fork until the base is firm. 

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2) Add peanut butter, vanilla, maple syrup, and coconut oil. Stir until well combined. 

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3) Line a 6x9 inch baking dish with parchment paper.

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4) Pour cookie dough into the lined baking dish and press down firmly.

 

5) Cover and set in the fridge for 30 minutes. 

 

6) In a small pot add dairy-free chocolate chips, fractionated coconut oil and peanut butter. Melt chocolate on low heat, stirring frequently until it has fully melted.

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7) Remove baking dish from fridge, pour melted chocolate over cookie dough. Cover and put back in fridge for about an hour until chocolate is firm.  

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Cut into 12 squares.  Enjoy! 

Store in a sealed container in the fridge.

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