Candy Bar

3/4 cup almond butter (creamy or crunchy)

1/3 cup keto maple syrup

1/4 teaspoon pink salt

1/2 teaspoon pure vanilla extract

3 cups coconut flakes (unsweetened)

1/2 cup shredded coconut flakes (unsweetened)

Chocolate Topping

1 cup Lily’s chocolate chips

1 tablespoon creamy almond butter


Candy bar base:

  1. Line an 8X8” square baking dish with unbleached parchment paper. Lightly grease with butter or coconut oil and set aside.
  2. Melt the keto maple syrup and almond butter on the stovetop over medium-low heat, stirring until combined.
  3. Remove from heat. Mix in the vanilla extract and the pink salt.
  4. Measure the coconut flakes and shredded coconut flakes to a large mixing bowl. Add the almond butter mixture to the mixing bowl. Mix all ingredients together. (I used my hands to ensure the ingredients are blended together well.)
  5. Pour mixture into prepared baking dish, and spread it out evenly.

Chocolate topping:

  1. Melt the Lily’s chocolate chips and almond butter together on the stovetop over medium-low heat, stirring until combined. 
  2. Pour the topping over the candy bar base. Spread it out evenly.

Final touches:

  1. Place candy bars in the refrigerator for one hour. 
  2. Before slicing them, let them sit out about ten minutes.
  3. I keep mine sealed in the refrigerator to keep them fresh! 

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