Keto 3-Layer Crunch Bars
Keto 3-Layer Crunch Bars
Ingredients
- ½ cup paleo/keto-friendly chocolate chips
- ½ cup coconut oil
- 2 pouches SuperFat Protein
- 1 Tsp vanilla extract divided
- ½ cup almonds
- ½ cup walnuts
- ¼ cup macadamia nuts
- ¼ cup unsweetened shredded coconut
- ¼ cup pitted dates sub with keto sweetener of choice
Instructions
- In a double boiler or heavy bottomed pot, melt all but 1 Tbsp of chocolate chips with half of coconut oil, and 1 pouch of SuperFat Protein.
- Line a 5x7 baking dish with parchment paper.
- Pour half of the chocolate mixture into prepared baking dish. Transfer to freezer for 20 minutes, until set.
- In a pot, melt coconut oil and remaining pouch of SuperFat Protein.
- In a food processor, pulse pecans, walnuts, macadamia nuts, half of shredded coconut, and dates until roughly chopped. Transfer to large bowl and add nut butter mixture.
- Remove pan from freezer. Spread nut mixture into an even layer on top of chocolate layer.
- Sprinkle with remaining chocolate chips and shredded coconut. Return to freezer for 2 hours, until firm.
- Cut into 10 bars.
Nutrition
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