Chocolate Moose Bars

This decadent dessert is vegan and gluten free yet sacrifices nothing, leaning into the properties of almond flour for an amazingly rich, buttery shortbread crust. Coconut milk and high-quality cacao (buy the best you can find for superior results) join forces for the filling, while toasted sliced almonds provide a final note of caramel.

For the shortbread crust:

1 cup vegan butter, softened

1/2 cup granulated sugar

1 cup Bob's GF 1 to 1 baking flour

1 cup almond flour

1/2 teaspoon salt

Preheat oven to 350 degrees (Note: If cooking at high altitude, set to 400 degrees.)

Soften 1 cup vegan butter (2 sticks) either by setting out hours beforehand, or by placing in a ceramic mixing bowl and microwaving for 20 seconds. Add 1/2 cup sugar and whisk together thoroughly. Add other ingredients and mix thoroughly with a rubber spatula.

Line a 9 x 13 pan with parchment paper and press mixture evenly onto the bottom of the pan to form the crust. Bake 12 minutes or until crust begins turning golden brown. Let crust cool at least five or ten minutes before pouring the filling into the pan.

For the chocolate mousse:

1/2 cup cacao

1/2 cup very hot water

1 can coconut milk

1 1/2 cups granulated sugar

6 tbsp cornstarch

First, add very hot water to 1/2 cup cacao and whisk until smooth (adjust the amount of hot water as needed; the mixture should be a smooth paste).

Next, in a medium saucepan, combine cacao paste and all other ingredients and whisk well to dissolve the cornstarch. Heat on medium-low temperature, stirring constantly until the mixture begins to bubble.

Pour the chocolate mousse evenly onto the shortbread and place in the refrigerator for at least 3-4 hours to cool completely. Once the mousse has set, remove the dessert from the pan and use a long spatula to move it off the parchment paper and onto a serving dish. Cut into 24 pieces and garnish with toasted sliced almonds and powdered sugar, if desired.