1 c dairy free butter
1 egg yolk
1 c granulated sugar
1 c almond flour
1/4 c ap flour
1 tsp vanilla
1 10oz bag dairy free chocolate chips
1/2 c roasted salted almonds crushed for sprinkling
Preheat oven to 325° and grease a 9x13 baking pan. Can also line with parchment if you prefer.
Cream the butter and sugar in the bowl of a stand mixer until light and fluffy. Add in all other ingredients and mix completely.
Spread the mixture in the prepared pan. It will be very soft and sticky. Spread as evenly as you can. Bake for 25-35 minutes until crust turns golden and seems to almost set.
Let cool for 5 minutes and spread chocolate chips on the top. Wait a minute or two for them to melt and using the tines of a fork spread evenly over the top. Sprinkle almonds if desired. Chill in the fridge for 3 hours.
Cut in the pan - or if using parchment lift out and cut into squares. Enjoy!!!!
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