Chocolate-covered vegan cookie dough bars (Recipe)

Prep: 10mCook: 5mYield: serves 12 people

The ULTIMATE no-bake dessert! The best thing since baked cookie dough.
You'll Need...

For the bars:
1 and 1/4 cup Bob's Red Mill Almond Flour
5 Tbsp. coconut flour
salt
1/2 cup + 2 Tbsp. maple syrup
2 and 1/2 Tbsp. coconut oil, melted
5 Tbsp. nut butter
vanilla extract
3/4 cup vegan dark chocolate chips
For the topping:
1 cup vegan dark chocolate chips
2 Tbsp. nut butter
1/2 Tbsp. coconut oil
Directions

Mix almond flour, coconut flour, and salt in a large mixing bowl. Set aside.
Mix maple syrup, melted coconut oil, nut butter, and vanilla in a medium bowl.
Pour your wet ingredients into your dry ingredients, and mix to combine. Add your chocolate chips, and mix.
Line a 8" square pan with parchment paper. Press your dough into the pan, and flatten with your hands or with the back of a measuring cup. Place in the freezer to chill for 20 minutes.
Meanwhile, make the topping. Melt your chocolate chips, nut butter, and coconut oil in a microwave-safe bowl in 30-second intervals or over a double boiler on the stove. Mix to combine.
Pour your chocolate topping over your cookie dough, and place in the fridge to set, 1-2 hours.
Cut into squares, and store in an air-tight container in the fridge.