What you’ll need: 3 cups almond flour (I used a 2:1 ratio of almond to whole-wheat flour) 3/4 cup unsalted butter, softened 1/2 cup coconut oil, melted 1/4 tsp salt 1 cup shredded coconut, rinsed and chopped 2 eggs 1 tsp vanilla extract 2 tbsp dark chocolate chips (optional) Instructions Preheat oven to 350 degrees F. Spray a 9×13 baking pan with nonstick spray.
Combine the almond flour, butter, coconut oil and salt in a large bowl.
Add the egg and coconut oil mixture and mix until well combined.
Add in the vanilla and chocolate chips.
Pour the almond mixture into the prepared pan and bake for 35-40 minutes or until golden brown.
Remove from the oven and allow to cool for 5 minutes.
Remove the almonds from the baking pan and carefully cut the almonds into bite sized pieces.
Use a spoon to press out the almond pulp into a shallow bowl.
Add melted coconut oil to a small saucepan over medium heat and stir.
Bring to a boil over high heat, stirring occasionally, until the coconut oil starts to brown.
Once the coconut has browned, reduce the heat to low and simmer for 30 minutes.
Stir in the chocolate chips and vanilla.
Return the almonds to the pan and continue to cook for another 10 minutes, or until the almond paste is melted.
Remove to a plate and stir in the dark chocolate. Enjoy!