Keto and Paleo Almond Joy Brownies

Take your favorite flavors of chocolate mixed with coconut and almonds from the traditional almond joy candy bar and convert it into these decadent yet healthy Keto and Paleo Almond Joy Brownies!

Prep:
20
minutes
Cook:
120
minutes
TOtal:
140
minutes

Ingredients

  • 1 box/bag Miss Jones Keto Brownie Mix (prepared according to box directions) NOTE: I made mine with almond cashew milk and coconut oil
  • ½ TSP almond extract
  • ¼ Cup semi sweet mini chocolate chips
  • ¾ Cup raw almonds, chopped + extra for garnish on top
  • 1 Can coconut milk
  • 2 Pinches of pink himalayan salt
  • ¼ Cup monkfruit sweetener
  • 2 and ½ cups unsweetened shredded coconut
  • 1 Bag ghirardelli dark chocolate melting wafers

Instructions

  1. Preheat the oven to 350 degrees. Prepare a 9x9 baking pan with parchment paper with an overhang on both sides and sprayed with non-stick spray. The overhang is so you can easily remove the brownies later on.
  2. Prepare your Miss Jones brownies mix according to its package. Add in 1 TSP almond extract and mini chocolate chips. Stir to mix again. Transfer to your prepared baking dish. Bake at 350 for 30 minutes.
  3. While the brownies are in the oven, make your middle coconut almond layer. In a bowl, combine your coconut milk, chopped raw almonds, coconut shreds, pinch or two of salt and monk fruit sweetener. Stir to combine until it becomes thick.
  4. When done, remove from the oven and let cool for 10 minutes. Then, spread your coconut almond mixture evenly over the top of the brownies. Place in the fridge to settle and cool for 30 minutes.
  5. When ready, melt your ghirardelli dark chocolate in a pot over medium to low heat. Once melted, slowly and carefully pour over the coconut mixture. Spread an even layer. Sprinkle it with extra chopped almonds and sea salt. Place back in the fridge to settle and cool for at least 30 minutes to another 3 hours.
  6. When ready, remove from the pan and cut in squares.
  7. ENJOY!