Ingredients
- 1 1/2 cups sugar free chocolate chips
- 1 cup almond butter, Can sub for any nut or seed butter of choice
- 1/2 cup sticky sweetener of choice
- 1/4 cup coconut oil
- 3 cups nuts and seeds of choice almonds, cashews, pepitas
Instructions
1. Line an 8 x 8-inch baking dish with parchment paper and set aside.
2. In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
3. Add your nuts/seeds of choice and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
Enjoy!