Brianafinger Bars

• Condiments

  • 1 tsp Grandma's molasses
  • 3/4 cup Peanut butter, creamy natural

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1/2 cup Briana's baking mix
  • 1/3 cup Cocoa powder

• Oils & Vinegars

  • 3/4 cup Refined coconut oil

• Dairy

  • 2 sticks Butter, salted

• Other

  • 1½ cups Let's Do Organic brand finely shredded unsweetened coconut flakes
  • 1 T THM Super Sweet Blend
  • 5-6 tsp. Truvia, powdered in a coffee grinder (or 2½ - 3 tsp. THM Super Sweet Blend, powdered, or more to taste

Found on briana-thomas.com

Description

Ingredients

• 2 sticks salted butter, melted*
• 1½ cups Lets Do Organic brand finely shredded unsweetened coconut flakes
• 1 cup old-fashioned oats (use gluten free if necessary)
• ½ cup Brianas Baking Mix
• 1 T THM Super Sweet Blend
• 1 tsp. Grandmas molasses
• ¾ cup refined coconut oil
• ¾ cup creamy natural peanut butter (well-stirred)
• ⅓ cup cocoa powder
• 5-6 tsp. Truvia, powdered in a coffee grinder (or 2½ - 3 tsp. THM Super Sweet Blend, powdered), or more to taste

Directions

• Mix crust ingredients together and press into a greased 9x13 inch pan. Bake at 350 degrees F for 11-12 minutes. Set aside to cool, then chill in the freezer or refrigerator.
• Melt the coconut oil and natural peanut butter together. Stir in the cocoa powder and powdered sweetener. Taste and add more sweetener if desired. Set aside at room temperature.
• When the bars have chilled for a little while, pour the chocolate over the top and then refrigerate or freeze until hard. Cut into bars (the bars are easier to cut when theyre not completely frozen solid) and store in the fridge. Yields 15 servings (which keeps the net carbs from the oats to under 3 grams/serving).