This, by far, has got to be my best keto treat yet. And it is so easy to make!
2 Heaping Tablespoons Extra Virgin, Cold-Pressed Unrefined Coconut Oil
1 Scoop (about 2 Heaping Tablespoons) Vanilla Whey Protein Powder (Pea Protein, Egg-White Protein or other Protein Powder of your choice is also good but I like the vanilla or you may choose chocolate)
1-2 Tablespoons Unsweetened Cocoa Powder (dark)
2 Tablespoons Grade B Pure Maple Syrup (Grade B is more expensive but has high nutritive value. Grade A is good for taste alone, but I want to make sure that whatever I do is high in nutrition.)
1 capful Chocolate Peppermint Extract
Sunflower Seeds (unsalted)
Let the coconut oil sit at room temperature until soft. If it is not soft and you don’t mind using a microwave for 10 seconds, that is fine as well.
Add the next four ingredients to the coconut oil and blend well, using a spoon, until it forms a thick paste.
Spread the mixture onto a paper plate (or flat plate with parchment paper) until thinly spread to cover as much area as you can, being careful to not spread so thinly you can see the plate.
Sprinkle with walnuts, chia seed, sunflower seeds and salt to lightly cover. There is no set amount but a guideline might be a tablespoon for nuts and seeds and 1/2 teaspoon for the salt.
Place in the freezer for 15 minutes.
Remove from freezer and cut like a tic-tac-toe board.