Servings: 8-10

Ingredients:

• 1 Cup almonds

• 1 Cup pecans 

• ½ cup of hemp seeds

• 1 Cup Unsweetened coconut flakes

• 1 Large egg

• ¼ cup sweetener 

• 2 Tablespoon almond butter

• 1 Tablespoon Butter 

• 1 tablespoon Choczero sugar free honey 

• Pinch of salt

• 1/4 Cup Choczero milk or dark chocolate

Directions:

1. Preheat your oven to 350 degrees and line a square pan with parchment paper, leaving some hanging over the sides to use as a handle later on. 

2. Place the chopped almonds and pecans on a large pan and light roast until fragrant. 

3. Set aside when ready and toast the coconut flakes just until they start to turn  golden brown. 

4. In a large bowl, whisk together the egg and sweetener.

5. In a separate small, microwave-safe bowl, melt the almond butter and butter. 

6. Whisk into the egg mixture until well combined.

7. Add in all the nuts, hemp seeds, coconut and salt and stir until well combined. Finally, stir in the chocolate chips.

8. Press firmly into the prepared pan.

9. Bake until the top just feels set, 10 to 15 minutes.

10. Make sure to check. 

11. Make bar indentations so it will be easier to cut into pieces

12. Let it cool to room temperature in the pan before removing

Nutrition:

Nutrition per serving:

• 4g Net Carbs

• 14g Fiber 

• 18g Total Carbs 

• 9g Protein 

• 32g Fat 

• 375 Calories 

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