Today i Made this morning
Ingredients:
– 1 cup unsweetened coconut flakes
– 1 cup almonds, roughly chopped
– 1/2 cup unsweetened cocoa powder
– 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
– 1/2 cup coconut oil, melted
– 1 teaspoon vanilla extract
– A pinch of salt
Instructions:
1. Line a square baking dish with parchment paper, ensuring that the paper extends over the sides for easy removal later.
2. In a large mixing bowl, combine the coconut flakes and chopped almonds.
3. In a separate bowl, whisk together the cocoa powder, powdered sweetener, melted coconut oil, vanilla extract, and salt until well combined.
4. Pour the cocoa mixture over the coconut flakes and almonds. Stir well to ensure that all the ingredients are evenly coated.
5. Transfer the mixture into the prepared baking dish. Press it down firmly and evenly using the back of a spoon or your hands.
6. Place the baking dish in the refrigerator and let it chill for at least 2 hours, or until the bars are firm and set.
7. Once the bars are completely chilled, remove them from the baking dish by lifting the parchment paper. Place it on a cutting board.
8. Use a sharp knife to cut the chilled mixture into bars of your desired size.
9. Store the Keto Chocolate Crunch Bars in an airtight container in the refrigerator for up to 1 week.
Enjoy your homemade Keto Chocolate Crunch Bars as a delicious and satisfying keto-friendly snack or treat!
