Low Carb Chocolate Granola Snacks
Coffee shop visits can be detrimental if you are snacks and do not have something with you. I made these chocolate granola bars to take with me.
Total recipe: 58g Carb. 2548 kcals. 69g Protein. 222g Fat 44g Fibre
Makes 20 Servings
One Serving: 3 Carb 127 Kcal
One serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 2g | 3.45g | 3g | 11g |
Ingredients
100g almonds
50g Macadamia nuts
20g Pecans
50g Pumpkin seeds
50g whole sesame seeds
20g linseeds / flaxseeds
50g Oat Bran
optional: 5g Psyllium Husk (extra fibre)
70ml filtered water (plus 50ml extra water if adding psyllium husks)
15g melted coconut fat
15g olive oil
2g coconut fat rubbed onto baking tray
Topping
30g melted 85% chocolate
5g, a dusting desiccated coconut
Method
Preheat the oven to 180
Rub 2g, a small piece of coconut oil onto a flat baking tray
Measure out all the ingredients adding the nuts, seeds, oat bran and psyllium husk to a food processor selecting a mixing knife that will chop nuts. I ground mine for 45 seconds
Then add the coconut fat, olive oil and water and gently process to blend the ingredients together.
Pile the mixture onto the baking tray, using your hands to roughly flatten it onto the tray. Don’t push it right out to the edge. The thinner edges tend to crisp faster and breakaway.
Using a rolling pin and brown baking paper, try to create an even thickness.You can create the cutting lines for 20 even portions while the mixture is soft.
Bake for 20 minutes.
Remove from the oven and allow to cool a little while you melt the chocolate
Drizzle the chocolate on top, using a wrist whipping motion to create thin streaks and add a dusting of coconut if you like the taste.
Refrigerate to help it crisp. Then using a long knife, cut into 20 pieces or however many you want. I provide the total nutritional analysis above.
