1 1/4cupdark chocolate chips *divided (1/4 cup optional topping)
2/3cupsunsweetened coconut flakesdivided
Preheat oven to 350 degrees.
Line 8 x 8 square pan with parchment paper.
In medium sauce pan combine ingredients for coconut milk cream.
Bring to boil and reduce heat to simmer. Cook about 25-30 minutes until reduced in size by 1/3 to 1/2 making sure to stir every couple minutes.
Meanwhile for crust pulse pecans in food processor along with almond flour and salt.
Add to small mixing bowl. Melt coconut oil with maple syrup and add to almond flour mixture. Combine well.
Press crust onto parchment lined baking pan with fingers or back of spoon.
Bake in preheated oven 8-10 minutes.
Remove from oven and set aside.
Press a couple tbsp. of chocolate chips into the crust. Then layer with chocolate chips(reserving about 1/4 cup for topping), chopped walnuts, chopped pecans, coconut flakes(reserving couple tbsp. for topping).
Pour coconut milk cream over top of layers and top with remaining coconut flakes.
Bake in preheated oven 25 minutes till set.
Remove from oven and cool 15-20 minutes on cooling rack. Then refrigerate at least 1 hour prior to cutting.
Optional: add chocolate chips to top of bars when you first remove from the oven.
*Use dairy free chocolate chips for Vegan friendly
Store in fridge in covered container up to a week(they seriously won't last that long though)