• 9 ounces sugar-free chocolate chips

• ¼ cup unrefined coconut oil

• 2 cups salted mixed nuts


• Line a rimmed baking sheet with parchment paper or a silicone baking mat.

• In a microwave-safe bowl, combine the chocolate chips and coconut oil and microwave until the chocolate is melted. Use a rubber spatula to mix until smooth. Let cool just slightly before using. Alternately, this can be done in a double boiler.

• Add the nuts to the bowl with the melted chocolate. Mix until all of the nuts are coating in the chocolate.

• Drop large spoonfuls of the mixture onto the prepared baking sheet. Be sure to space them out enough that they do not run together.

• Refrigerate until solid. Store leftovers in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.