Step 1

Heat your oven to 375 degrees and line an 8x8 inch pan with parchment paper, leaving some hanging over the sides to use as a handle later on.

Step 2

Place the chopped almonds, slivered almonds and coconut flakes on 3 separate small baking sheets. Bake until golden brown and toasted. The coconut will only take 2-4 minutes, the slivered almonds about 3-5 minutes and the chopped almonds about 7-12 minutes. Let cool completely.  Additionally, reduce the oven temperature to 350.

Step 3

In a large bowl, whisk together the egg and monkfruit.

Step 4

In a separate small, microwave-safe bowl, melt the almond butter and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.

Step 5

Add in all the nuts, coconut and salt and stir until well combined. Finally, stir in the chocolate chips.

Step 6

Press VERY firmly into the prepared pan.  I like to hold a little piece of parchment paper to make this easier. Put some muscle into it because you need to pack these in so they hold together.

Step 7

Bake until the top just feels set, about 15 minutes at 350 degrees. Let cool COMPLETELY to room temperature in the pan.

Step 8

Once cool, slice and DEVOUR!