Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 cup coconut sugar
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• 1/4 teaspoon sea salt
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• 1/2 cup coconut oil, melted
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• 1 teaspoon vanilla extract
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• 1/2 cup dairy-free chocolate chips
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• 1/2 cup chopped nuts e
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• g
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• , pecans, walnuts
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• 1/2 cup unsweetened shredded coconut
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Instructions:

Start by heating the oven to 350F 175C

Put almond flour, coconut flour, coconut sugar, and sea salt in a bowl and mix them together

Add the vanilla extract and melted coconut oil and mix well

Put the mix in the bottom of an 8x8-inch baking dish that has been greased

Cover the crust with chocolate chips, chopped nuts, and shredded coconut

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Let it cool all the way down before cutting it into bars

Ingredients:

• 6 large russet potatoes, diced
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• 1 onion, chopped
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• 4 cloves garlic, minced
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• 6 cups chicken broth
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• 1 cup heavy cream
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• 1 cup shredded cheddar cheese
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• 1/2 cup cooked and crumbled bacon
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• 1/4 cup chopped chives
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• Salt and pepper to taste
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Instructions:

Diced potatoes, chopped onion, minced garlic, and chicken broth should all be put in a large pot

Once the mixture starts to boil, lower the heat and let it cook for 20 minutes, or until the potatoes are soft

Mash the potatoes a little with a potato masher, but leave some chunks for texture

Add heavy cream and cheddar cheese shreds and stir until the cheese melts and the soup becomes smooth

Add pepper and salt to taste

Serve hot with chopped chives and crumbled bacon on top