Homemade Keto Chocolate Crunch Bars (Paleo, Vegan, Low Carb)

Homemade Keto Chocolate Crunch Bars (Paleo, Vegan, Low Carb)

Ingredients

• 1 1/2 cup chocolate chips ((choice I used stevia sweetened keto friendly chocolate chips))
• 1 cup almond butter ((choice I used stevia sweetened keto friendly chocolate chips))
• 1/2 cup sweetener ((choice I used stevia sweetened keto friendly chocolate chips))
• 1/4 cup coconut oil
• 3 cup nuts ((choice I used stevia sweetened keto friendly chocolate chips))

Instructions

1. Line an 8 x 8-inch baking dish with parchment paper and set aside.
2. In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
3. Add your nuts/seeds of choice and mix until fully combined.
4. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula.
5. Refrigerate or freeze until firm.
6. Recipe Notes * See notes for tested options- The best sticky sweeteners are pure maple syrup or agave nectar.
7. For a 100% keto friendly sticky sweetener, use a monk fruit or swerve sweetened syrup.
8. No Bake Keto Crunch Bars (Paleo, Vegan, Sugar Free, Low Carb) should be kept refrigerated.
9. If made using homemade chocolate, these should be kept frozen.