This keto take on Nanaimo bars is rich with a crunchy chocolate base, a creamy coconut center and a smooth chocolate topping.Perfect for
Add the ground almonds, erythritol and one tablespoon of cocoa powder to a mixing bowl. Melt 1.5 tablespoons of coconut oil and add to the bowl. Mix together to form a crumb.
Add the shredded coconut and stir through the crumb.
Tip the base mixture into a freezer proof 6×6 inch dish or mold and press into a firm and even layer. Transfer to the freezer for 10 minutes to set.
Whilst the base is setting you can prepare the filling. Add the coconut butter, 2 tablespoons of coconut oil, 1 tablespoon of lakanto syrup and vanilla to a food processor. Blend until smooth and creamy.
Remove the base from the freezer and spoon over the coconut filling. Return to the freezer for a further 10 minutes to set.
Whilst the filling sets you can prepare the topping. Add the remaining coconut oil, cocoa powder and syrup to a food processor. Blend until smooth and sauce like.
Remove the bars from the freezer and spoon over the chocolate topping.
Transfer back to the freezer for a further 15 minutes to set the top. Remove from the freezer 10 minutes before serving and slice with a warm knife.