3 tablespoons Melted Non-Diary Butter Substitute (such as Earth Balance)
1/4 teaspoon Kosher or Fine Sea Salt
1 cup Coconut Milk (shake can well before measuring)
2 tablespoons Cornstarch or Arrowroot Powder
2 cups Dairy Free Chocolate Chips
1/2 cup Maraschino Cherries, drained, patted dried and quartered
1 cup Sliced or Slivered Almonds
1 1/2 cup Sweetened Flaked Coconut
Preheat oven to 350º F. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray.
In a mixing bowl, mix the almond flour with the sugar, 1/4 cup dark agave, melted non-dairy butter substitute and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan.
In another mixing bowl, whisk together the coconut milk, remaining agave and cornstarch or arrowroot powder. Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down.
Bake for 35 – 40 minutes or until the almonds and coconut flakes are browned and toasty. Let cool. It is easier to cut into squares if you refrigerate for about an hour to let everything set. Cut into squares.