An easy to make chocolate bar with a crispy crunch. No rice cereal, sugar, dairy or nuts! Super low carb, so you can have your candy bar and eat it, too!
Line a 9" loaf pan with parchment paper. Set aside.
Melt coconut oil in a glass measuring cup. Whisk in remaining ingredients (except pepitas). Taste and adjust if needed (I like to add extra salt to bring out the sweetness). Stir in pepitas to coat.
Pour mixture into parchment-lined pan and spread evenly with a spatula.
Freeze for about 30 minutes to set. Slice into bars. ENJOY straight from the freezer :)
Notes
My favorite Mexican Vanilla from AmazonTo store: Keep frozen in an airtight container for 2 months. (Enjoy straight from the freezer!) **Must be kept chilled; melts at room temp.**Sweetener Swap: for non-keto, use pure maple syrup or honey.