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