Ingredients

• 0.33 cup slivered almonds
• 0.33 cup pecans, roughly chopped
• 12 ounce chocolate chips
• 3 teaspoon powdered sugar substitute
• 2 tablespoon flaked coconut, flaked or shaved
• 0.5 teaspoon sea salt

Steps

1. Toast the almonds and pecans by adding them to either a frying pan with no oil and stir constantly for approximately 5 minutes, or put them on a baking sheet and bake at 350°F for approximately 5-7 minutes. Be careful and do not leave them, they burn easily! Set the nuts aside to cool.
2. To melt the chocolate, place a saucepan with a little water over medium heat and bring to a light boil. Put the chocolate and sweetener in a heatproof bowl and set on top of the boiling water. Just set the bowl on the pan, do not let the bowl touch the water. Once the chocolate is nearly melted you can remove it from the heat carefully. And continue to stir until it is completely melted.
3. Pour the chocolate onto a parchment paper lined cookie sheet. Sprinkle the nuts, coconut, and sea salt on top evenly. Put the pan in the fridge for approximately 30 minutes or until hard. Break into pieces the size you like and enjoy!