No-Bake Crunch Bars — Chewy, Nutty, and Unapologetically Satisfying
Ingredients
Makes 12 bars
1½ cups (255 g) keto-friendly chocolate chips
(Lily’s Stevia-Sweetened or ChocZero—avoid “sugar-free” chips with maltitol, which causes digestive upset)
1 cup (250 g) creamy almond butter
(or sunflower seed butter for nut-free; ensure no added sugar/oil)
½ cup (120 ml) sticky keto sweetener
(not granulated! Use sugar-free maple syrup like Lakanto, or make your own: ½ cup powdered erythritol + 2 Tbsp warm water, blended until syrupy)
¼ cup (56 g) refined coconut oil
(refined = neutral flavor; unrefined adds coconut notes)
3 cups (360–400 g) nuts & seeds, toasted and roughly chopped
(ideal blend: 1 cup almonds + 1 cup cashews + ½ cup pepitas + ½ cup sunflower seeds)
Step-by-Step Instructions
1. Prep & Toast
Line an 8×8-inch metal pan with parchment (overhang on two sides for easy removal).
Toast nuts/seeds: Spread on a sheet pan; bake at 325°F (165°C) 8–10 minutes until fragrant. Cool completely—warm nuts melt chocolate unevenly.
2. Melt with Care
In a medium microwave-safe bowl, combine chocolate chips, almond butter, sweetener, and coconut oil.
Microwave in 30-second bursts, stirring vigorously between, until just melted and glossy (1.5–2.5 min total). Do not overheat.
Stovetop option: Use a double boiler—heat gently, stirring constantly, until smooth.
3. Fold in the Crunch
Add cooled nuts/seeds. Using a silicone spatula, fold gently but thoroughly—until every piece glistens. Do not overmix (breaks nuts).
4. Set Firmly
