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:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper, leaving some overhang for easy removal.
  2. Mix Dry Ingredients:
    • In a mixing bowl, combine almond flour, shredded coconut, cocoa powder, powdered sweetener, and salt.
  3. Add Wet Ingredients:
    • Add melted coconut oil and the egg to the dry ingredients. Mix until well combined.
  4. Press into Pan:
    • Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
  5. 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:

  1. 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.
  2. Add Vanilla:
    • Stir in vanilla extract into the melted chocolate mixture.
  3. Pour Over Base:
    • Pour the chocolate mixture over the cooled base, spreading it into an even layer.
  4. Chill:
    • Place the baking dish in the refrigerator for at least 2 hours, or until the chocolate topping is set.
  5. Slice and Serve:
    • Once set, lift the parchment paper to remove the bars from the pan. Slice into squares or bars.
  6. Enjoy:
    • Your Coconut Almond Chocolate Keto Snack Bars are ready to be enjoyed! Store any leftovers in the refrigerator.