Ready in about: 30 minutes | Serves 8
Ingredients
2 tbsp Butter or coconut oil
2 fl. oz Sugar-free
1 tsp Vanilla extract
8 oz Almond, chopped
8 oz Raw macadamia nuts (finely chopped)
4 oz Pumpkin seed
2 tbsp Hemp seed
1-2 tsp Keto sweetener (if necessary)
4 oz Low sugar chocolate chips
½ tsp Coconut or butter, or ghee oil
Directions
Preheat the oven to 350 °F degrees and lay out a baking dish with parchment paper. Put all the nuts and seeds in a large bowl, and mix.
Melt butter or coconut oil with vanilla extract and syrup in a small saucepan over low heat.
Pour the hot mixture over the nuts and seeds, and shake well. If necessary, add keto sweetener (erythritol, stevia, etc.)
Pour the resulting mass into the prepared baking dish.
Bake for about 22-25 minutes until the top turns golden brown. Allow the mixture to cool for at least 45 minutes.
Melt the chocolate and 1/2 tsp of coconut oil in the microwave or on the stove. Pour a mixture of baked nuts and seeds.
Put in the freezer for 10-15 minutes. Remove from the mold and cut into 8 pieces.
Nutritional info per serving:
Calories: 303. Fat: 29 g. Protein: 8 g. Carbs: 4 g.