Granola Bars - Chocolate
These keto chocolate granola bars are great on-the-go snack, awesome as energy bars during gym work, excellent as gifts or simply as a healthy snack.
DIRECTIONS FOR NUTS & SEEDS MIXTURE
1. Roast all the nuts and seeds in the oven at 350F or 180C for a few minutes or until crispy. Turn them midway so that they brown evenly. If the nuts are not browned enough, the granola bars would not be as crispy.
2. Cool the nuts and seeds for a while then chop the nuts into smaller pieces so that it's easier to compress them together. You can use a knife and cutting board or food processor to chop the nuts.
3. You can also opt for any nuts or seeds of your choice.
4. Mix all the ingredients in a big bowl until well combined and set aside.
DIRECTIONS FOR CHOCOLATE MIXTURE
1. In the video, I used a double boil (Bain-marie) method to melt the ingredients. You can also use microwave oven.
2. Over low heat, add the coconut oil in the bowl and stir until dissolved.
3. Add the Allulose and stir until dissolved.
4. Add the salt and stir until dissolved.
5. Add the unsweetened cocoa powder and stir until smooth and creamy.
6. Remove the bowl from heat and add the vanilla extract. Whisk to combine.
7. Pour the chocolate mixture over the roasted nuts and seeds.
8. Mix until well coated.
9. Use any suitable rectangular or square pans. In the video, I used 3 shallow pans with a size of 7x3.5x3". Line the pan with parchment paper. See this video on how to line pans with parchment papers. You can also use a silicone granola mold.
10. Scoop the granolas into the pans. If you are using a few pans, it helps to weigh them after filling to ensure that they are of the same size.
11. Spread the top evenly. Then use a suitable cup with flat bottom or the back of a spoon to compress them as much as you can. Otherwise, there is a tendency that they will fall apart.
12. Chill in the refrigerator for 2 to 3 hours until set and firm. This is important as they can be crumbly if they are not set and firm enough.
13. Remove from the pan and transfer onto a cutting board. Start from the middle and work sideways. It is easier to cut firmly straight down to avoid any breakage.
14. Wrap the granola bars with chocolate wrappers to prevent moisture from forming. This is also useful as on-the-go and mess free eating.
15. The longer the granola bars are chilled, the firmer and crispier they become.
16. These granola bars can be refrigerated for up to 1 or 2 weeks and frozen for months. They actually taste great straight out of the fridge or freezer.
[Total Servings = 18]
Total Carb = 8.9 g
Dietary Fiber = 5.2 g
Net Carb = 3.7 g
Calories = 274
Total Fat = 26.4 g
Protein = 7.7 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
