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Almond Coconut Bars


0 minutes

Nutty notes with sweet chocolate- how could it get any better?!

Ingredients & Directions


  • Almond Layer:
  • 2 cups
    almond flour
  • 1⁄2 cup
    unsalted butter, melted
  • 1⁄3 cup
    erythritol/ monkfruit
  • 2 tsps
    vanilla extract
  • 1⁄4 tsp
  • pinch
    of salt
  • Coconut Cream:
  • 2 cups
    unsweetened coconut milk
  • 1 cup
    erythritol/ monkfruit
  • 2 tbsps
    vanilla extract
  • 2 tbsps
    coconut oil
  • 2 cups
    coconut flakes
  • Chocolate Topping:
  • 1
    LILY'S Extra Dark Chocolate Style Bar
  • 1 tsp
    coconut oil
  • 1 bag
    LILY'S Milk Chocolate Style Covered Almonds, chopped


Equipment Needed 
square pan square pan
 freezer freezer
 saucepan saucepan
 stove stove

Almond Layer: 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.


Coconut Cream: 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.


Chocolate Topping: Melt 1 LILY'S Extra Dark Chocolate Style 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 contributed by SweetKetoLife.

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