Almond Butter (1 1/4 cups)
Unsweetened Shredded Coconut (2/3 cup)
Sugar-Free Maple Syrup (1/4 cup)
into a bowl. Stir until combined.
Line a baking tin with baking paper, then pour the mixture in and smooth it out.
Unsalted Butter (1/2 cup)
Sugar-Free Dark Chocolate Chips (1 cup)
, then melt it in the microwave in 30-second intervals, stirring in between. Be careful not to burn the chocolate. Repeat until fully melted.
Pour the chocolate over the almond mix. Using an off set spatula gently even out the chocolate to all sides and place into the fridge to set overnight.
Simply cut it up and serve the next day.