INGREDIENTS
296g blanched almond flour
115g Erythritol or granular sweetener of choice 75g coconut oil
1 tsp vanilla extract
125g sugar-free chocolate hazelnut spread
SERVES: 16
TOTAL TIME: 35 Minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4 and lining a 23 x 23cm baking pan with parchment or greaseproof paper.
Meanwhile stir together the almond flour and sweetener. Melt and add the coconut oil and then the vanilla extract. Stir until well combined.
Press 2⁄3 to 3⁄4 of the dough into the lined pan (you want to just form enough of a crust to cover the bottom of the pan but keep at least 1⁄4 to 1⁄3 which will be used for the topping).
Bake for 10-15 minutes until golden at the edges, remove from the oven and allow to become cool and firm to the touch.
Heat the chocolate spread slightly to make it more liquid, and drizzle over the crust. Spread evenly with a spatula or back of a warmed spoon.
Break up the remaining dough into crumbles and sprinkle over the top.
Pop back into the oven for 10-15 minutes, until the crumbles begin to turn golden.
Allow to cool completely in the pan before cutting into 16 bars and serving.
MACROS
CALORIES 199
PROTEIN 4
CARBS 3
FATS 19
FIBRE 7
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