INGREDIENTS
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For the crust:
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½ cup almond flour, I used Bob's Red Mill
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¼ cup flax meal or ground flax
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2 tablespoons dark cocoa powder
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2 tablespoons 100% pure maple syrup
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1 teaspoon coconut oil, melted
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⅛ teaspoon salt
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For the caramel:
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⅓ cup unrefined sugar
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¼ cup coconut cream
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⅛ teaspoon salt
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For the Topping:
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10 ounces dark chocolate chips