- 1 cup egg whites
- 3 cups @rindsnacks coconut crisps
- 1/4 cup monkfruit sweetener
- 1/2 sugar free chocolate chips
Mix egg whites to give them a little fluff, add all other ingredients and combine. In a 9x9 baking dish I added parchment paper and a little spray avocado oil.
Spread mixture into dish and bake 20-30 minutes until it’s firm and slightly golden! Let cool and place in the fridge for 1 hour before cutting.
I like these cold but either way is delicious!! They will keep 3-5 days in the fridge and 3 months frozen!
If you love a little extra nutty flavor feel free to add almonds of your nut of choice!