4 Layer Cookie Bar

Instructions

1. Preheat your oven to 350°F (175°C) and line a square baking dish with parchment paper.

2. In a mixing bowl, combine the crushed vegan digestive biscuits with the melted dairy-free butter until well mixed.

3. Press the biscuit mixture evenly into the bottom of the prepared baking dish to form the first layer.

4. Place the dish in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool slightly.

5. In a saucepan over low heat, melt the dairy-free chocolate chips until smooth and creamy.

6. Pour the melted chocolate over the biscuit layer, spreading it out evenly to form the second layer. Place the dish in the refrigerator to set for about 30 minutes.

7. Open the chilled can of coconut milk and scoop out the thick coconut cream into a mixing bowl, leaving behind the liquid. Whip the coconut cream with a hand mixer until light and fluffy.

8. Add the maple syrup and almond or cashew butter to the whipped coconut cream, and continue to mix until well combined.

9. Spread the coconut cream mixture over the chocolate layer to form the third layer of the bars.

10. Sprinkle the chopped almonds or cashews and shredded coconut on top of the coconut cream layer to add a crunchy texture and extra flavor.

11. Return the dish to the refrigerator and chill for at least 2 hours, or until the layers are set.

12. Once set, remove the 4 Layer Cookie Bars from the dish by lifting the parchment paper and placing it on a cutting board. Cut into squares or bars using a sharp knife.

13. Serve and enjoy these decadent vegan treats with your favorite hot beverage for a cozy and delightful snack.