Ingredients
Units
Scale
- 1 1/2 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1/4 cup tapioca fiber syrup
- 2 tbsp allulose
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup sugar-free chocolate chips
- Optional - 1 tbsp Lakanto Golden or other granular sweetener.
Instructions
- Place the sliced almonds and shredded coconut in a food processor and pulse 5-10 times or until the almonds have been broken down. (If you don't have a food processor, use a sharp knife and chop the almonds instead)
- Place the almond/coconut mixture in a medium-size bowl and add in all the remaining ingredients, reserving 4 tbsp of chocolate chips for decorations. Stir the ingredients well and divide the mixture evenly between 12 candy bar wells. If you don't have a mould, simply place the mixture in a 9 x 5-inch loaf pan that has been lined with parchment paper.
- Press the mixture down firmly and refrigerate (or freezer) until firm.
Notes
- these bars can be eaten directly from the freezer.
- do not allow these bars to come to room temperature as they will melt
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snacks
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar (40g)
- Calories: 137
- Sugar: 1
- Fat: 11
- Carbohydrates: 10
- Fiber: 7
- Protein: 3
