Instructions

• Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving a little overhang on two sides to lift the bars out later.
• In a medium bowl, combine 1 1/2 cups almond flour, 2 tablespoons sweetener (or stevia equivalent), 3 tablespoons melted coconut oil, and 1/4 teaspoon salt. Mix until the mixture is evenly moistened and holds together when pressed.
• Press the almond flour mixture firmly and evenly into the bottom of the prepared pan to form the crust.
• Evenly sprinkle 3/4 cup mini chocolate chips, 2/3 cup full-fat shredded coconut, and 1/4 cup finely chopped walnuts (if using) over the crust.
• In a separate bowl, whisk together 1 1/4 cups full-fat canned coconut milk and 2 tablespoons cocoa powder (if using) until smooth and combined.
• Pour the coconut milk mixture evenly over the chocolate chips, coconut, and nuts. Pour slowly and gently so the toppings stay distributed.
• Bake in the preheated oven for 33 minutes, until the edges are set and the top is slightly firm.
• Remove the pan from the oven and let it cool on a wire rack for 15 minutes to allow the bars to firm up.
• For firmer bars, refrigerate the pan overnight before slicing.
• Use the parchment overhang to lift the slab from the pan, place on a cutting board, and slice into bars, wiping the knife clean between cuts.