Ingredients:

  • 2 cups almond flour
  • 1 cup rolled oats
  • 1/2 cup natural peanut butter (or sunflower seed butter)
  • 1/3 cup maple syrup (or agave nectar)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup coconut cream (chilled)
  • 1/4 cup honey (or agave syrup)
  • 1 teaspoon vanilla extract for filling
  • Dairy-free chocolate chips or chopped dark chocolate for topping
  • (Optional) Chopped nuts

Instructions:

  1. In a large mixing bowl, combine almond flour, rolled oats, natural peanut butter, maple syrup, vanilla extract, and salt.
  2. Mix well until all ingredients are fully incorporated.
  3. Press half of the cookie mixture into the bottom of a round cake pan to form an even layer.
  4. Set aside.
  5. In another bowl, whisk together chilled coconut cream, honey, and vanilla extract until smooth and creamy.
  6. Spread the filling over the first layer in the cake pan.
  7. Crumble remaining cookie mixture on top to create a second layer.
  8. Sprinkle dairy-free chocolate chips or chopped dark chocolate over the top.
  9. If desired
  10. Cover with plastic wrap and refrigerate for at least two hours to set before slicing.