FOR THE BASE:
200g Justine's Keto Dark Chocolate Baking Chips
350g Justine's Keto Caramel Dark Choc Protein Cookie Crumbs
20g Cocoa Powder
80g Shredded Coconut
1 tsp Vanilla Paste or 2 tsp Vanilla Essence
1/2 tsp Cinnamon
FOR THE CHOC TOP:
150g Justine's Keto White Chocolate Baking Chips
40g Butter or Coconut Oil
NUTRITIONAL INFO PER PIECE:
NET CARBS: 1.8
Line a 20cm x 28xm baking dish with non-stick paper.
To make the base, melt the butter and chocolate together until smooth and lump-free.
Roughly chop the pecans and add all of the base ingredients into bowl, along with the melted chocolate. Mix it together and press it into your lined tray.
To make the choc top, melt the butter or coconut oil and chocolate together until smooth, then pour over the base.
Set it in the fridge for 2-3 hours, then cut into 16 pieces.
Store in an airtight container in the fridge or freezer.