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bars-smores Recipe


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Category   Desserts - Breads
Sub Category   None

1 c oats
1/2 c almonds
1/4 tsp pink himalayan sea salt
3 tbs coconut sugar
5 tbs melted coconut oil
1/2 c pecans
1 1/4 c carob chips
1/3 c coconut milk
2 tbs melted coconut oil
1 pinch pink himalayan sea salt
1- 10oz bag dandies marshmallows
3 c brown rice crisps

Preheat oven to 350F and line a baking sheet with parchment paper. Add oats, almonds, sea salt, and coconut sugar to a blender and mix on high until a fine meal is achieved. Add melted coconut oil (5 Tbs) and pulse to combine. This should form a loose dough when squeezed between two fingers. Add chopped pecans and pulse a few more times to combine - you want a little texture here so leave a little chunky. Transfer mixture to parchment-lined baking sheet and spread evenly. Bake for 15 minutes, then increase heat to 375 F and bake for 5 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly. In the meantime, add carob to a medium mixing bowl. Add milk to a separate small mixing bowl or measuring cup and microwave for 30 seconds. Add milk to chocolate and donít touch for 5 minutes so it can melt.
Stir gently with a wooden spoon to incorporate. Then add melted coconut oil and cover. Let rest untouched for another 10 minutes to meld. Use a mixer (or whisk) to beat the mixture together. A few unmelted chocolate pieces are fine. Top nutmeal add halved marshmallows and broil on the top rack on high for 30-45 seconds (watch closely - they can burn quickly!). Once marshmallows toasted, combine nutmeal/marshmallow with carob/milk then add in brown rice crisps. Sccop and refrigerate in a 8x8 dish lined with parchment paper and cut in pieces when ready to serve. Store leftovers at room temperature, loosely covered up to 24 hours.

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