Crust
1 1/4 c almond flour
1/4 c butter, softened
2 T honey
Preheat oven to 350. Combine all ingredients and press into 8x8 pan. Bake 10 minutes. While crust is baking, prepare filling.
Filling
3 T butter, melted and cooled
1/4 c honey
2 egg yolks
1/2 c dark chocolate coarsly chopped, recommended: Ghiradelli 86%
1/2 c walnuts coarsley chopped
1/2 c unsweetened flake coconut
Combine butter and honey. Add egg yolks and mix well. Add remaining ingredients and stir until fully incorporated. Pour evenly over crust, return to oven and continue baking for 20 minutes. Cool completely before slicing. Yield 16 bars.
