I had a craving for something I used to get back east made with ice cream chocolate and peanuts. So I decided to create a bar with those flavors. Needing it to be low carb I decided to use almond flour and monk fruit. I don’t like things really sweet so I used only 1/2 cup monk fruit. You can use more if you prefer a sweeter bar.
I tried them first with only a cup of chocolate chips and 1/2 cup oil. They were good but a bit dry for my liking.
I made them again with more oil and chips and my family thinks they turned out great. I hope you like them.
Preheat oven to 375′
2 cups almond flour
2 TB gluten flour
1/2 cup monk fruit (more if you want sweeter bars)
1 cup chopped peanuts
1 cup shredded unsweetened coconut
1 bag chocolate chips (Lily’s brand)
1/2 tsp salt
2 eggs beaten
1/2 cup + 1 Tb coconut oil melted and cooled
Melt the coconut oil and set aside to cool. Mix all the dry ingredients together in a big bowl. Add beaten eggs and cooled oil, toss mixture together until mixed thoroughly. You may need to use your hands. Press mixture into an oiled 8×8 pan and bake for 15 minutes until edges become golden and crispy.