She came, she saw...

...and she stayed up way too late making delicious, gluten-free goodies for staff meeting today (which, were forgotten on the kitchen counter). This is going to be short, sweet, and consist primarily of a revamped recipe that I finally made.

I came across these Chocolate-Bourbon Pecan Pie Bars (um, yeah, I know) and almost died. This is food porn, if I've ever seen any. Sadly, they had eggs, and lots of them. However, that didn't stop me ...

Ooey Gooey Chocolate Walnut

Crust

1/2 cup almond meal

1/2 cup brown rice flour

1/2 tapioca flour

1/2 powdered sugar

1/3 cup vegetable oil

1. Mix all flour and sugar together until evenly combined. Add vegetable oil and any extra water needs to create a dough that sticks together but is not sticky.

2. Press into a very well-greased or parchment paper-lined 9x13" pan and bake at 350F for 10-15 minutes or until just starting to brown. Cool while concocting the filling.

Filling

1/2 cup chocolate chips

1/4 cup ground flax seeds

1/4 cup water

1 1/2 cups brown sugar

1/4 cup brown rice flour

1/4 cup kahlua

1 tbs melted coconut oil

1 tbs molasses

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts

1/2 cup flaked coconut

1. Melt chocolate chips in microwave at 30-second interval. In a separate bowl, combine flax and water and let sit for five minutes. Whisk in salt, baking soda and powder with a fork until very thick and color lightens (although, I use golden flax seeds).

2. Whisk in brown sugar, then add kahlua, chocolate, molasses, tapioca, and coconut oil. Fold in walnut and coconut.

3. Top cooled crust with chocolatey goodness. Stick back in the oven for 20-25 minutes. Make sure it doesn't overflow!

4. Remove once top is set. It will still be gooey (that's the point!), but let it cool completely, then refrigerate for another 30 minutes - you can do it - before slicing and consuming.

Ok, kids, I'm out. Enjoy your sugar high. I plan on providing you with something substantive to think about later this week, so get the sugar in while you can!