Ingredients
- 1 cup raw almonds chopped
- 1 cup slivered almonds
- 1 cup unsweetened coconut flakes tightly packed (65g)
- 1 large egg
- 4 tablespoons monk fruit sweetener
- 2 tablespoons almond butter
- 1 tablespoon coconut oil
- 3/4 teaspoon sea salt
- 1/4 cup stevia-sweetened chocolate chips (or dairy-free)
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line an 8x8-inch pan with parchment paper, leaving some hanging over the sides.
- Place the chopped almonds, slivered almonds, and coconut flakes on 3 separate small baking sheets. Bake until golden brown and toasted. The coconut will only take 2-4 minutes, the slivered almonds about 3-5 minutes, and the chopped almonds about 7-12 minutes. Allow to cool completely. Reduce the oven temperature to 350 degrees Fahrenheit.
- In a large bowl, whisk together the egg and monk fruit.
- In a separate small, microwave-safe bowl, melt the almond butter and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.
- Add in all the nuts, coconut, and salt, and stir until well combined. Finally, stir in the chocolate chips.
- Press very firmly into the prepared pan. Put some muscle into! You need to pack these in so they hold together.
- Bake until the top just feels set, about 15 minutes. Place the pan on a wire rack and allow to cool completely.
- Once cool, slice and DEVOUR!
