Line an 8×8 dish with parchment paper.
Using a food processor, break up the Keto Bars to a fine crumble.
Add the peanut butter. This acts as a binder for the crust so that it holds together. Knead this mixture into a ball.
Spread the crust with your hands on the bottom of your pan.
Remove the coconut cream from the refrigerator, without shaking or tipping them. Carefully open them and remove only the thick white coconut cream. Do not use the clear liquid underneath. You should have approximately 12 oz. of cream.
Using a hand mixer, whip the coconut cream and Keto Chow until just combined (approximately 30 seconds). Don’t whip too much or the cream will separate. 7. Spread the coconut whip on the crust.
Cover and refrigerate for two hours or overnight before serving.
Store for up to six days in the fridge.