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Almond Coconut Bars

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 square pan
 freezer freezer
 saucepan saucepan
 stove 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.

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