3 Layer Keto Crunch Bars by SuperFat

Written by SuperFat Staff
on July 17, 2020


Layer chocolate, nuts, and coconut for a trifecta of flavors and textures. These easy, no-bake crunch bars only take 15 minutes of prep time.

They're vegan, paleo, and keto

Prep Time

  • 15 minutes

Cook Time

  • 2 hours 15 minutes

Cool Time

  • 0 minutes

Total Time

  • 2 hours 30 minutes


  • ½ cup paleo/keto-friendly
    chocolate chips
  • ½ cup coconut oil
  • 2 pouches SuperFat Protein
  • 1 Tsp vanilla extract, divided
  • ½ cup almonds
  • ½ cup walnuts
  • ¼ cup macadamia nuts
  • ¼ cup unsweetened
    shredded coconut
  • ¼ cup pitted dates (sub with
    keto sweetener of choice)


  1. In a double boiler or heavy bottomed pot, melt all but 1 Tbsp of chocolate chips with half of coconut oil, and 1 pouch of SuperFat Protein.
  2. Line a 5x7 baking dish with
    parchment paper.
  3. Pour half of the chocolate mixture
    into prepared baking dish. Transfer to freezer for 20 minutes, until set.
  4. In a pot, melt coconut oil and
    remaining pouch of SuperFat Protein.
  5. In a food processor, pulse pecans,
    walnuts, macadamia nuts, half of
    shredded coconut, and dates until
    roughly chopped. Transfer to large
    bowl and add nut butter mixture.
  6. Remove pan from freezer. Spread nut mixture into an even layer on top of chocolate layer.
  7. Sprinkle with remaining chocolate
    chips and shredded coconut. Return to freezer for 2 hours, until firm.
  8. Cut into 10 bars.


  • 10 bars

Nutritional Information per Serving

  • Calories 319
  • Fat 29 g
  • Total Carbs 12 g
  • Sugars 5 g
  • Fiber 4 g
  • Sodium 13 mg
  • Protein 3 g


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