Keto Chocolate Coconut Almond Butter Squares
This is a rich and chocolaty snack that is low in sugar, high in “Super Keto” good fats, and oh so yummy!
INGREDIENTS
1 cup coconut oil (try butter flavored coconut oil - if you can get your hands on it!)
1 cup almond butter
½ cup unsweetened cocoa powder
4 Tablespoons almond flour
1 ½ cups (15 oz jar) coconut butter
1 Tablespoon coconut cream
Pro Tip: Don’t stress if you don’t have these exact ingredients. I change and add things every time I make it.
If you don’t have almond butter, use another nut or seed butter. If you don’t have coconut cream, you could use heavy cream (if you’re not going for a vegan result). Add nuts, dried fruit, peppermint extract, chocolate chips… whatever you like. You can't go wrong!
METHOD
Line a 9” square pan with parchment paper. You can spray the pan with cooking oil to help the parchment stick. See pics.
Heat coconut oil and almond butter in a small pan over medium heat until mixed, stirring frequently.
Remove from heat and mix in almond flour and cocoa powder.
Pour mixture into prepared pan.
Freeze for 30 minutes until layer is solid.
Heat coconut butter in a small saucepan over medium heat, just until melted. Allow to cool for 5 minutes and then gently pour over chocolate base. Spread evenly.
Refrigerate for 30 minutes until layer is solid.
Lift layers from pan by grasping the parchment paper. Then place the block on a cutting board.
Cut into 1” squares using a sharp knife. If the block is really hard, try letting it sit on the counter for 15 minutes or heating a very sharp knife by dipping it in hot water. It will crack in places while you cut, but don’t worry; it still tastes amazing!
Store in airtight container in the refrigerator, between layers of cut parchment.
I love to top the squares, after they are cut, with a drizzle of chocolate.
Give it a try or just dig in!