Vegan Keto Coconut Crunch Bars


Keto Coconut Crunch Bars

 Organic Ingredients:


  • 1 ½ cups of sugar free vegan dark chocolate chips 
  • 1 cup almond butter room temperature 
  • ½  cup MCT Oil 
  • 1/3 cup Omega3NutraCleanse®
  • 2/3 cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup hemp seeds
  • 2 tbsp of stevia
  • ½ c erythritol/monk fruit
  • 1 tbsp Ceylon cinnamon
  • 1 tbsp natural vanilla powder or extract
  • 1 tsp pink salt




  1. Line an 8 x 8-inch baking dish with parchment paper and set aside. 
  2. Place stevia, erythritol, Ceylon cinnamon, natural vanilla powder or extract, pink salt into a bowl. 
  3. Mix together well then add 1/4 cup of boiling water and mix until powder fully dissolves into a pure liquid broth.
  4. In a pot on low heat combine chocolate chips, almond butter, coconut oil and melt until combined. 
  5. Add your broth and mix well.
  6. Add the Omega3NutraCleanse® and mix well until the batter thickens up.
  7. Next add the coconut and seeds and mix until fully combined. 
  8. Pour the mixture into the lined baking dish and spread out using a spatula. 
  9. Freeze for 45 minutes until firm.