Paleo Mint Chocolate Chip Cookie Bars

Crust:
1 cup blanched almond flour, packed (135 g)
1/3 cup cacao powder (36 g)
1/4 tsp. salt
1/4 cup melted coconut butter
1/4 cup warm water
2 tbsp. maple syrup
1 tsp. vanilla extract

Filling: 1 cup coconut cream*
3 tbsp. drippy almond butter (unsalted, unsweetened)
2 tbsp. maple syrup
1 tsp. BareOrganics Organic Spirulina Powder
1 tsp. peppermint flavor **
1/2 tsp. vanilla extract 1/4 cup mini chocolate chips

1. Line an 8″ x 8″ baking pan with aluminum foil, set aside.
2. In a medium sized mixing bowl, combine all crust ingredients, mix well.
3. Transfer the crust dough to the lined baking pan and press firmly into place making a level, even crust.
4. For the filling, slightly melt the coconut cream in either your microwave or on the stove top so that it is soft and just barely melted*
5. Add the melted coconut cream to a medium sized mixing bowl, along with all other filling ingredients (except chocolate chips) and mix with a hand-held whisk or fork until batter is smooth.
6. Add in chocolate chips, stir.
7. Pour filling over crust. (You may add a few additional chocolate chips on top of the filling for decoration.)
8. Place bars in freezer for at least an hour to properly set. Or place in fridge overnight.
9. Remove cookie bars from pan and cut into 16 even squares.
10. Store in fridge or freezer.