Preheat oven to 325°.

I used 1/2 coconut palm, 1/2 xylitol for the sugar.

I used salted pistachios and they taste GREAT!

Process pistachios and 1/4 cup sweetener of your choice on high 40 seconds.

Add cocoa and pulse on high 6 times to incorporate.

Put the 4 egg whites in a glass or metal bowl. Whisk on low 1 1/2 minutes.

Paleo friendly with dark chocolate and the right sweetener.

Add remaining 1/2 cup sweetener and continue to whisk on high.

Whites should have firm peaks after 3 minutes.

Gently fold in pistachio/chocolate mixture and chocolate chips with a spatula.

Take care not to deflate the mixture.

Spoon out on a parchment paper prepared pan or two.

Bake at 325° for 40 minutes.

Slide parchment off pan to cool.

Peel off parchment and enjoy!