(Total Time: 25 MIN| Serves: 6)
2 cups shredded coconut
¼ cup flaxseed meal
½ cup coconut oil
2 tbsp almond butter
3 large eggs
2 tbsp granulated stevia
1 tbsp chia seeds
1 tbsp sesame seeds
¼ cup almonds, finely chopped
¼ tsp salt
1 tsp vanilla extract
Combine the ingredients in a large bowl and mix until a lightly sticky mixture forms. Optionally, add some more stevia and set aside.
Line a small baking pan with some parchment paper and lightly grease with some coconut oil. Add the mixture and press well with the palms of your hands to flatten the surface as evenly as possible.
Loosely cover with aluminum foil and set aside.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in two cups of water and place the baking pan.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Cook for 15 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the lid. Remove the pan and cool to a room temperature before slicing into bars.
Refrigerate for one hour before serving.
Per Serving (Calories 376 | Total Fats: 36.8g | Net Carbs: 2.9g | Protein: 7.2g |Fiber: 4.9g)