Ingredients

The following ingredients have 4 Servings
  • 4 cups unsweetened shredded coconut
  • 2/3 cup coconut oil
  • 2/3 cup keto maple syrup (* See notes)
  • 2/3 cup canned coconut milk
  • 24 whole almonds
  • 2-3 cups chocolate chips of choice (** See notes)

Instruction

  • Lightly grease a 12-count brownie pan, square cake pan or square pan and set aside.
  • In a large mixing bowl, high-speed blender or food processor, combine all your ingredients, except for the almonds and chocolate chips. Blend very well, until all the ingredients are combined. 
  • Pour the coconut mixture in the pan, and place the almonds on top of them all. Press the almonds into the coconut bars, to ensure they don't fall off. If you use a 12-count pan, use 2 almonds per individual cavity. Refrigerate. 
  • Line a large plate with parchment paper and set aside.
  • Melt your chocolate chips of choice. Moving quickly, remove the coconut bars and dip each one in the chocolate, until evenly coated. Place on the lined plate and refrigerate until the chocolate has firmed up. Enjoy!