Optional: for the chocolate icing, melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup. Dip bottom half of each bar in the chocolate icing. Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars. Place bars on waxed paper in the refrigerator to set. Note: These bars are also delicious dipped in 80% dark chocolate and eaten as a low sugar dessert!
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