KETO CHOCOLATE GRANOLA BARS

This chocolate version is an extension of that. These chocolate granolas are so easy to make and tastes so good – crispy, nutty, chocolatey goodness ! 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.

HOW TO MAKE KETO CHOCOLATE GRANOLA BARS

This chocolate version is an extension of that. These chocolate granolas are so easy to make and tastes so good – crispy, nutty, chocolatey goodness !

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.

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Servings 18 serves

Ingredients

  

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FOR NUTS & SEEDS MIXTURE

• 150 g Almonds
• 150 g Walnuts
• 150 g Pecans
• 150 g Pumpkin Seeds
• 150 g Sunflower Seeds

FOR CHOCOLATE MIXTURE

• 120 g Unsweetened Cocoa Powder
• 120 g Coconut cooking oil
• 120 g Allulose
• 2 tsp Vanilla Extract
• 6 g salt

Instructions

 

FOR NUTS & SEEDS MIXTURE

• 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.
• Cool the nuts and seeds for awhile 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.
• You can also opt for any nuts or seeds of your choice.
• Mix all the ingredients in a big bowl until well combined and set aside.

FOR CHOCOLATE MIXTURE

• In the video, I used a double boil (Bain-marie) method to melt the ingredients. You can also use microwave oven.
• Over low heat, add the coconut oil in the bowl and stir until dissolved.
• Add the Allulose and stir until dissolved.
• Add the salt and stir until dissolved.
• Add the unsweetened cocoa powder and stir until smooth and creamy.
• Remove the bowl from heat and add the vanilla extract. Whisk to combine
• Pour the chocolate mixture over the roasted nuts and seeds.
• Mix until well coated.
• Use any suitable rectangular or square pans. In the video, I used 3 shallow pans with a size of 7×3.5×3". Line the pan with parchment paper.
• 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.
• 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.
• 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.
• 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.
• Wrap the granola bars with chocolate wrappers to prevent moisture from forming. This is also useful as on-the-go and mess free eating.
• The longer the granola bars are chilled, the firmer and crispier they become.
• 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.

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