It's a snowy Sunday, March 17th, so Happy St Patrick's Day to everyone. I thought about making a version of brownies with mint extract, or Bailey's Irish Cream in them, but I opted for these....and I am so glad I did! Ger and Cassie are finishing up Outlaw Camp with Rudy in St. Louis today, so I hope they try these bars when they get back tonight. They put up big numbers on 13.2 yesterday while they were there.
The first thing I did was to cook 4 slices of uncured bacon in a small skillet, cool them, pat them with paper towel, and then crumble them and set them aside.
Next, I rubbed coconut oil on an 8 x 8 glass baking dish.
I mixed these dry ingredients in a bowl:
1 1/2 cups almond flour
2 TBSP coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
I mixed up these wet ingredients in another bowl:
1 TBSP vanilla
1/3 cup melted coconut oil
1/3 cup real maple syrup (you can substitute raw honey or agave nectar)
I mixed the dry ingredients into the wet ingredients and stirred. Next, I added:
1/2 cup Ghirardelli dark chocolate chips
1/3 cup dates, chopped ( I use the whole dates, and chop them since the chopped dates have sugar added)
all the crumbled bacon
I pressed the mixture into the baking dish and baked them at 350 degrees for 12 minutes. That's it. They really just need heating up a bit - there's no egg, or anything that even has to be cooked. You could just eat them cold..... but warm is best!