Almond Coconut Bars
Nutty notes with sweet chocolate- how could it get any better?!
Ingredients & Directions
Ingredients
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Almond Layer:
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2 cupsalmond flour
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1⁄2 cupunsalted butter, melted
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1⁄3 cuperythritol/ monkfruit
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2 tspsvanilla extract
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1⁄4 tspcinnamon
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pinchof salt
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Coconut Cream:
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2 cupsunsweetened coconut milk
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1 cuperythritol/ monkfruit
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2 tbspsvanilla extract
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2 tbspscoconut oil
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2 cupscoconut flakes
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Chocolate Topping:
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1LILY'S Extra Dark Chocolate Style Bar
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1 tspcoconut oil
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1 bagLILY'S Milk Chocolate Style Covered Almonds, chopped
Directions
Equipment Needed
square pan
freezer
saucepan
stove
1
Almond Layer: In a medium-size bowl, mix almond flour, melted butter, erythritol/ monkfruit, vanilla extract, cinnamon, and salt until fully combined.
2
Flatten at the bottom of the parchment prepared 8x8 square pan. Place in the freezer for 10 minutes.
3
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.
4
Add coconut flakes and stir until the mixture thickens (about 5 minutes). Let it cool for 15 minutes.
5
Add on top of your almond layer and flatten it evenly. Place in the freezer for 1 hr or until firm.
6
Chocolate Topping: Melt 1 LILY'S Extra Dark Chocolate Style Bar and mix in coconut oil.
7
Spread over the cooled coconut cream and top it off with chopped LILY'S Milk Chocolate Style Covered Almonds.
8
Freeze for 30 mins and cut into desired pieces. Enjoy!
Recipe contributed by SweetKetoLife.