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Grain Free & Paleo Chocolate Pudding Pie Bars

Grain Free & Paleo Chocolate Pudding Pie Bars
Makes 16, 2 inch bars

 Ingredients
Shortbread Crust 
3/4 C. Almond Flour
1 Tablespoon Coconut Flour
2 Tablespoons Arrowroot Starch
1/4 C. Salt
1/4 C. Palm Shortening
2 Tablespoons Maple Syrup
1/2 C. Chopped Walnuts(optional)

 Chocolate pudding Layer
2 Ripe Avocados OR 
  1 banana an 1 Avocado
3 T. maple syrup 
2 T. coconut oil, Melted 
1/3 C. cocoa 
pinch of salt 
Coconut Cream layer
1 can of coconut milk*

 Instructions
*Place the can of coconut milk in the fridge the day before OR the freezer for 30-45 minutes. DO NOT SHAKE THE CAN. 

 Preheat oven to 350'F and grease a 8x8 inch square pan with palm shortening or coconut oil, set aside.

Shortbread crust
Add the first 4 ingredients and mix until combined. Add the Palm shortening and cut it into the dry mix until it is crumbly. Then add the maple syrup and walnuts and stir. Press into the greased pan and bake for about 15-18 minutes or until the edges are slightly golden brown, take out of the oven and set aside while making the pudding. 

 Chocolate Pudding 
Add all ingredients in a food processor or blender and blend until smooth. Spread the pudding onto the crust. Cover and refrigerate until completely cold. 

 Coconut Cream
*Take the can of coconut milk out of the fridge or freezer, DO NOT SHAKE!! Scrape the top cream layer off until you start to see the water. Whip this either by hand or with an electric mixer. If you want to you can add 1 tsp. of maple syrup to this. Spread the whipped coconut cream on top of the pudding and refrigerate covered, for at least 1-2 hours. It is best refrigerated overnight. 


ENJOY!
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