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Ingredients
  • subheading: CRUST:
  • ½ cup salted butter (softened)
  • ⅔ cup finely shredded unsweetened coconut flakes
  • ⅔ cup quick oats
  • ⅔ cup blanched almond flour
  • 2 ½ teaspoons THM Super Sweet Blend
  • ½ teaspoon molasses
  • subheading: TOPPING:
  • ¾ cup (125g) sugar free chocolate chips (I used Lily’s Milk Chocolate Chips)
  • ¼ cup + 2 tablespoons (96g) natural peanut butter (I used Smuckers brand)
  • 2 tablespoons THM Gentle Sweet (to taste - you may need more if using chocolate chips that are less sweet, such as THM brand)
  • 1 tablespoon refined coconut oil
Steps
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