Ingredients
Equipment
Method
Preparation
- Melt the unsweetened chocolate and coconut oil together in a saucepan over low heat, stirring gently until smooth.
- Combine the melted chocolate with almond butter and keto maple syrup, stirring until everything is well blended.
- Add the nuts and seeds to the mixture, ensuring they are evenly coated.
- Pour the mixture into a lined baking dish, spreading it out evenly. Gently press down the mixture using a spatula.
- Refrigerate the mixture for at least 2 hours, or until solid. Once firm, remove from the dish and cut into bars.
Nutrition
Notes
Consider drizzling with melted dark chocolate for an extra indulgent touch. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.