Instructions

• Line an 8 x 8-inch baking dish with parchment paper (leave a bit of overhang on two sides to lift the slab out later) and set aside.
• Add the 1 1/2 cups unsweetened chocolate, 1 cup almond butter, 1/2 cup keto maple syrup, and 1/4 cup coconut oil (if using) to a microwave-safe bowl or to a heatproof bowl for a double boiler.
• If using a microwave: heat in 20–30 second intervals, stirring thoroughly between each interval, until the mixture is completely smooth and combined. If using a double boiler: set the heatproof bowl over simmering water and stir frequently until the chocolate is fully melted and the mixture is smooth. Remove from heat.
• Fold in the 3 cups nuts and seeds, if using, until they are evenly distributed through the chocolate mixture.
• Pour the mixture into the prepared baking dish and spread it evenly with a spatula to your desired thickness.
• Chill the pan until firm: refrigerate about 1–2 hours or freeze about 20–40 minutes, checking until set.
• Lift the set slab from the pan using the parchment overhang, place on a cutting board, and slice into bars. Store the bars refrigerated or frozen to keep them firm.