½ cup creamy peanut butter
1 ¼ cup almond meal
½ cup flaxseed egg replacement (see below)
1 ½ tsp. cinnamon
½ cup coconut sugar
1 cup shredded coconut (reserve ½ cup as topping)
In a food processor bowl add all ingredients expect ½ cup coconut. Blend until forms thick dough (similar to gingerbread dough). Roll out on parchment paper until ¼ in inch thick to fit 9 x 13 glass baking dish. Top with reserved coconut. Bake in preheated 375 degree oven for 13-17 minutes or until coconut is lightly browned. Let cool for 15 minute before cutting. Makes 18 servings
Flaxseed egg replacement
Add 2 Tbsps. whole flaxseed to blender and blend until floury texture. Add ½ cup water and blend 30 seconds. Set aside.
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