Coconut Shortbread Chocolate Bars

Ingredients:

• 1/2 cup butter, browned

• 1 cup almond flour

• 1 cup unsweetened shredded coconut (plus a little more for sprinkling, if desired)

• 1/3 cup granulated sweetener (like Swerve)

• 1 tsp. almond extract (or vanilla)

• pinch of salt

• 4 oz. sugar-free chocolate (like Lily's chocolate chips)

• 2 tsp. coconut oil

1. Preheat oven to 350.

2. Mix all ingredients (except chocolate and oil).

3. Press into a greased 8"x8" baking dish.

4. Bake for 20 minutes, or until edges begin to brown.

5. While the crust is cooling, melt the chocolate and oil until smooth.

6. Pour evenly on the top of crust and spread with the back edge of a spoon if needed.

7. Sprinkle with more coconut if desired. (I toasted the coconut)

8. Let set in fridge, about 2 hours.