1 1/4CupsUnsweetened Coconut(Shredded) (Reserve 1/4 cup for topping)
1/2tsp.Himalayan Sea Salt
Preheat Oven to 400 degrees.
Mix chopped almonds and 1 cup of the shredded coconut together and pour onto a parchment lined cookie sheet and toast in the oven for 5-10 minutes, until golden brown. Place in a Medium bowl and set aside.
Melt Lily's Chocolate Chips and Coconut Oil together in a small sauce pan, over low heat. Stirring constantly.
After the chocolate has melted, add in the Swerve sugar and Sweet Drops Coconut flavor and mix well.
Remove from heat and pour over the almond-coconut mixture and fold in until well coated.
Once coated, Pour back onto the parchment lined cookie sheet and sprinkle with remaining 1/4 cup shredded Coconut and Himalayan Sea salt.
Refrigerate and allow Clusters to harden for at least 30 minutes. Store in an airtight container. Enjoy!
Per Serving: 8g. Net Carbs | 33g. Fat | 8g Protein | 369 CaloriesNutrition facts disclaimer: You know we have to make sure YOU know what’s going on. First of all, we provide this information as a courtesy and we source it from various resources. Net carb calculations do not include fiber or sugar alcohols, as these do not affect your overall blood sugar which is what keeps you in or out of ketosis. Do keep in mind, we don’t have access to the nutrition labels of the items you’re using. You can do your own calculations for final tracking purposes, but you can use ours as a ballpark to figure out where your meal fits.