Add raw almonds to a pan and toast for about 7 minutes on medium-low heat. Just enough so that you start to smell the nuttiness coming out.

Add the nuts to the food processor and grind them.

Once they reach a mealy consistency, add 1/2 of the erythritol and 3/4 of the coconut oil.

Continue grinding almonds until almond butter is formed.

In a pan, melt butter on medium heat while stirring. Do this until the butter is browned.

Once butter is browned, add heavy cream, remaining erythritol, liquid stevia, and vanilla extract to the butter. Turn heat to low and stir well as the cream bubbles.

Grind chia seeds in a spice grinder until a powder is formed.

Begin toasting chia seed meal and unsweetened shredded coconut flakes in a pan on medium low. You want the coconut to just slightly brown.

Add almond butter to the butter and heavy cream mixture and stir it in well. Let it cook down into a paste.

In a square (or whatever size you want) baking dish lined with parchment paper, add the almond butter mixture, toasted chia and coconut mixture, and coconut cream. You can add the coconut cream to a pan to melt it slightly before adding it.

Add remaining coconut oil, then add the coconut flour and mix everything together well.

Using your fingers, pack the mixture into the baking dish well.

Refrigerate mixture for at least an hour and then take it out of the baking dish. It should hold form now.

Cut the mixture into squares or any shape you’d like and put back in the refrigerator for at least a few more hours. You can use excess mixture to form more squares, but I ate it instead.

Take out and snack on it as you want!