(Total Time: 20 MIN| Serves: 10)
1 cup raw almonds, minced
¼ cup raw hazelnuts, mince
¼ cup cocoa powder, unsweetened
½ cup almond flour
½ tsp cinnamon
1 cup almond butter
3 tbsp. chia seeds
3 tbsp. swerve
¼ tsp salt
Combine almonds, hazelnuts, cocoa powder, almond flour, salt, cinnamon, swerve, and almond butter in a food processor. Process until smooth.
Transfer the mixture to a large bowl and add chia seeds. Mix well and transfer to a baking dish lined with some parchment paper. Loosely cover with aluminum foil and set aside.
Plug in your instant pot and pour in 1 cup of water. Set the trivet at the bottom of the stainless steel insert and put the baking dish on top.
Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
When done, release the pressure naturally and open the lid.
Remove the pan and cool to a room temperature. Slice in 10 bars before serving.
Per Serving (Calories 144 | Total Fats 11.5g | Net Carbs: 7.3g | Protein 5.2g |Fiber: 4.8g)