Do you remember the days when you got dessert with your schools lunches? You know, when they used to actually COOK at the school, and it was homemade? Well, one I recall was a peanut butter dessert with chocolate frosting. One night I was going through some old recipes and came across this one and knew I had to make it Paleo.
Preheat oven to 350 degrees. Oil 13x9x1 jelly roll pan.
1 c. raw honey
1/3 c. coconut oil, left solid
1 tsp. almond extract
1/2 c. almond butter
1 c. almond flour
3/4 c. unsweetened, shredded coconut
1 c. sliced raw almonds
1/2 tsp baking soda
1/2 tsp. salt
1/2. almond butter
1/2 c. coconut butter
1/2 c. raw honey
3-4 tbsp. cocoa powder
2-4 tbsp. almond milk
Mix honey and coconut oil together until well blended. Add extract, egg, and almond butter and mix well. Add the remaining ingredients, mixing together. Spread in jelly roll pan so it is evenly distributed.
Cook for 20-25 minutes until the base turns golden. Allow to cool about five minutes and then spread the 1/2 c. almond butter evenly over the top. This base is designed to be chewy so it may pull if you aren't gentle with it.
Allow to cool. For the frosting, mix coconut butter, honey and cocoa together. Add the almond milk until the frosting becomes smooth and spreadable.
After the base has cooled, evenly spread the chocolate frosting. Refrigerate and slice into 2 inch squares...or eat a whole row if you are so inclined.