Almond Coconut Bars

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

Details

Time: 0 minutes

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

Ingredients & Directions

Ingredients

Almond Layer:
2 cups

almond flour
1⁄2 cup

unsalted butter, melted
1⁄3 cup

erythritol/ monkfruit
2 tsps

vanilla extract
1⁄4 tsp

cinnamon
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

Directions

Equipment Needed 

square pan

freezer

saucepan

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.