Low Carb Almond Coconut Bars
- Mar 02, 2022
Nutty notes with sweet chocolate- how could it get any better?!
- 2 cups almond flour
- ½ cup unsalted butter, melted
- ⅓ cup erythritol/ monkfruit
- 2 tsp vanilla extract
- ¼ tsp cinnamon
- Pinch of salt
- 2 cups unsweetened coconut milk
- 1 cup erythritol/ monkfruit
- 2 tbsp vanilla extract
- 2 tbsp coconut oil
- 2 cups coconut flakes
- 1 Lily’s Extra Dark Chocolate Bar
- 1 tsp coconut oil
- 1 bag Lily’s Milk Chocolate Style Covered Almonds, chopped
In a medium-size bowl, mix almond flour, melted butter, erythritol/ monkfruit,
vanilla extract, cinnamon, and salt until fully combined.
Flatten at the bottom of the parchment prepared 8x8 square pan. Place in the
freezer for 10 minutes.
In a saucepan over medium heat, add coconut milk, erythritol/ monkfruit, vanilla extract, and coconut oil and let it boil for 10 minutes.
Add coconut flakes and stir until the mixture thickens (about 5 minutes). Let it cool for 15 minutes.
Add on top of your almond layer and flatten it evenly. Place in the freezer for 1 hr or until firm.
Melt 1 Lily’s Extra Dark Chocolate Bar and mix in coconut oil.
Spread over the cooled coconut cream and top it off with chopped Lily’s Milk Chocolate Style Covered Almonds.
Freeze for 30 mins and cut into desired pieces. Enjoy!
Recipe from SweetKetoLife