Directions
- 1Get a medium-size bowl and add 125 grams of almonds, 100 grams of macadamia nuts, and 30 grams of sunflower seeds.
- 2Put the nuts and seeds in a large zip lock bag and crush them with a rolling pin.
- 3In a large bowl, add 235 grams of keto-friendly dark chocolate chips.
- 4Add 256 grams of sunflower butter and mix.
- 5Add 42 grams of refined coconut oil and mix until combined.
- 6Microwave in 45 second intervals, mixing after each interval, until the chocolate chips melt and incorporate with other ingredients.
- 7Sift in 65 grams of confectioners swerve.
- 8Add the crushed nuts and mix well.
- 9Line an 11x7 baking tray with parchment paper, add a little bit of water to help keep the parchment paper in place, and pour the candy bar mixture into the tray.
- 10Smooth the mixture with a spatula.
- 11Freeze for at least an hour, or until the chocolate sets.
- 12Cut into 16-18 pieces.
Ingredients
- 125 grams almonds
- 100 grams macadamia nuts
- 30 grams sunflower seeds
- 235 grams keto dark chocolate chips
- 256 grams sunflower butter
- 42 grams refined coconut oil
- 65 grams confectioners swerve
Equipment
medium-size bowlfood scalelarge zip lock bagrolling pinlarge bowlmicrowave11x7 baking trayparchment paperscissorsspatulasharp knifecutting board
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