Ingredients:
For the Base:
- 1 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol or sweetener of choice
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1 large egg
For the Topping:
- 1/2 cup dark chocolate chips (sugar-free)
- 1/4 cup almond butter
- 1 tablespoon coconut oil
- 1/4 teaspoon vanilla extract
Instructions:
For the Base:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients:
- In a mixing bowl, combine almond flour, shredded coconut, cocoa powder, powdered sweetener, and salt.
- Add Wet Ingredients:
- Add melted coconut oil and the egg to the dry ingredients. Mix until well combined.
- Press into Pan:
- Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
- Bake:
- Bake in the preheated oven for about 12-15 minutes or until the edges are set. Let it cool while you prepare the topping.
For the Topping:
- Melt Chocolate and Almond Butter:
- In a microwave-safe bowl, combine dark chocolate chips, almond butter, and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth. Be careful not to overheat.
- Add Vanilla:
- Stir in vanilla extract into the melted chocolate mixture.
- Pour Over Base:
- Pour the chocolate mixture over the cooled base, spreading it into an even layer.
- Chill:
- Place the baking dish in the refrigerator for at least 2 hours, or until the chocolate topping is set.
- Slice and Serve:
- Once set, lift the parchment paper to remove the bars from the pan. Slice into squares or bars.
- Enjoy:
- Your Coconut Almond Chocolate Keto Snack Bars are ready to be enjoyed! Store any leftovers in the refrigerator.