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GRAHAM CRACKER CHOCOLATE FUDGE BARS

Yields1 Serving

CRUST
 1.50 cups Blended GF Graham Crackers (I use Nairns Gluten Free Original Oat Grahams)
 2 tbsp Coconut Oil (melted)
 ½ tsp Vanilla Extract
 1 Egg
CHOCOLATE FILLING
 2 Eggs (Room Temp)
 ¼ cup Pure Maple Syrup
 2 tbsp Cocoa Powder (Dutch Pressed)
 1 cup Creamy Almond Butter (or any nut butter)
 Chocolate Chips (Regular or Dairy Free)
1

Preheat oven to 350.

2

CRUST:

Place Nairn's Gluten Free Original Oat Grahams into blender or food processor and pulse until they are form a flour consistency.

Mix all ingredients into a food processor. Combine well!

3

Grease a 8x8 baking pan (or traditional pie pan) with coconut oil spray. You can also use a regular non-stick spray if that is what you have on hand.

4

Evenly press graham cracker crust into the pan. Use a spoon or spatula to make it easier. Once you are finished, place pan into fridge to set while you are making the chocolate filling.

5

FOR THE FILLING:

Beat 2 eggs in a mixing bowl. Add in maple syrup and creamy almond butter. Mix well with a hand mixer or fork. Once mixed, add in cocoa powder. Mix again until a thick chocolate icing type consistency forms.

6

Spoon chocolate filling into the crust and spread across evenly. Sprinkle chocolate chips on top.

7

Bake for 20 minutes on 350.

8

Let cool! If you want it to be hot and gooey, eat straight from the oven. If you want to to be frozen (more fudge like consistency), place in the freezer for at least 30 minutes.

Nutrition Facts

0 servings

Serving size