Chop the KetoCrispbread, cocoa nibs, walnuts and almonds one by one in a food processor and place in a bowl.
Heat the KetoCacaoBar with the coconut puree with the erythritol in a pan over a low heat and stir quickly into the mixture. A silicone loaf pan is best for the bars.
Alternatively, use a small baking dish lined with baking paper. When the mixture is in the mold, press well and cut into bars with a knife. Chill the bars in the refrigerator for at least 1 hour.
