In a small bowl whisk together the almond flour, coconut sugar, coconut flour, cocoa powder and salt for the cookie. Add in the melted coconut oil and apple sauce. Use your hands to mix until it forms a cookie-like dough.

Line a microwave-safe plate with parchment paper and spread the cookie dough onto it, until it's very thin (about 1/8 inch thick.) If it's sticky, use a small piece of parchment paper to spread it out.

Microwave until the edges just begin to dark and the cookie starts to bubble slightly, about 1 minute and 15-20 seconds. My microwave is 950 watts, so use that to judge how long to bake your cookie. Place into the refrigerator for 15-20 minutes, until it crisps up.

Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle.

In a large bowl, stir together the almond flour, protein powder and coconut flour. Add in the apple sauce and coconut oil and mix (hands is the easiest!) until a thick dough forms.

Take the now-crispy cookie and crumble it up into the dough. Stir until well mixed.

Press half of the dough into the bottom of the prepared pan, spreading out evenly.

In a separate, small bowl, whisk together all of the cream ingredients. Spread evenly onto the bars. Place into the refrigerator and chill for 30 minutes, so that the cream can begin to set.

Once set, press the remaining bar mixture on top, spreading out evenly.

Cover and let the bars firm up for at least 4 hours-overnight.

Once set, use the parchment handle to lift the bars out of the pan and slice into 12.

DEVOUR. *