Ingredients
| 1 1/2 Cup | Almond flour |
| 1 1/2 Cup | Unsweetened coconut, finely shredded |
| 2/3 Cup | Powdered sweetener |
| 2 1/4 Cup | Natural peanut butter, divided |
| 1/4 Cup | Butter |
| 9 Ounce | Sugar-free chocolate chips (or 85% chopped chocolate bar) |
| 2 1/2 Tablespoon | Cream |
| 1 Pinch | Salt |
| Sweetener, to taste |
Instructions
In a large bowl, combine the almond flour, coconut, and sweetener. Over medium to low heat, melt and stir together 2 cups peanut butter and butter. Once melted, add to the dry ingredients and mix well. Press the mixture into a 9 x 13-inch baking dish. Over medium to low heat, melt ¼ cup peanut butter and the chocolate. Stir in sweetener. Once melted, pour over the bars and smooth out the top. Refrigerate for at least 2 hours. Cut into 24 bars. Store in the fridge.
