October 9 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb granola bars
Nuts love seeds, seeds love dark chocolate, and they're all in love with coconut. Be prepared for a big bear hug of flavor when you combine all those flavors into healthy and low carb granola bars!
USMetric
servingservings
Ingredients
- 3 oz. (92⁄3 tbsp) 85 g (140 ml) almonds
- 3 oz. (4⁄5 cup) 85 g (200 ml) walnuts
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) sesame seeds
- 2 oz. (7 tbsp) 55 g (100 ml) pumpkin seeds
- 1 oz. (22⁄3 tbsp) 28 g (40 ml) flaxseed
- 2 oz. (2⁄3 cup) 55 g (150 ml) unsweetened finely shredded coconut
- 2 oz. 55 g dark chocolate with a minimum of 70% cocoa solids
- 6 tbsp 6 tbsp coconut oil
- 4 tbsp 4 tbsp tahini (sesame paste)
- 1 tsp 1 tsp vanilla extract
- 2 tsp 2 tsp ground cinnamon
- 1 pinch 1 pinch sea salt
- 2 2 large egglarge eggs
- 3 oz. 85 g dark chocolate with a minimum of 70% cocoa solids, for garnish (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients in a blender or food processor until they are coarsely chopped.
- Spoon the mixture into a 7 x 11" (18 x 28 cm) baking dish, preferably lined with parchment paper.
- Bake for 15–20 minutes, or until the cake has turned golden brown.
- Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
- Melt the chocolate in a water bath using a double boiler or microwave oven.
- Dip each bar in the chocolate, but just about 0.5" (1 cm) or on just one side. Let cool completely.
- Keep in the refrigerator or freezer.
Tips
Just use your favorite nuts and seeds or what you have on hand. A healthy nut and seed mix could consist of equal parts of almonds/hazelnuts/macadamia nuts, pecan nuts/walnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.
The tahini (sesame paste) can be substituted with almond or nut butter. But remember that, for example, peanut butter has a lot more carbohydrates than sesame paste. Let your imagination run wild!
Recommended special equipment
Blender or food processor
64 comments
These are a keeper, just have to get them firmer so I can take them with me to work without crumbling apart.
Thanks for your good works.
It's Net Carbs.
I found the first results very crumbly. Here's what I did and the results on the 2nd and 3rd time have been great.
One less tablespoon of coconut oil
I cool them from the oven for 20 mins and then in the fridge for an hour. The coconut sets and the whole 'cake' goes nice and solid. Afterwards the cake can be cut into the bars really easily.....there is no crumbling.
The dipping process in the chocolate is much easier and there is no crumbliness to the bars
I store them in the fridge and they remain really solid.
But made them into granola instead with a sugar free chocolate sauce and is great.
I got 12 bars from the half recipe, and I divided them in half again (cookie size). They’re not crumbly at all, but perfect texture and oh-so-delicious!!!! A new favourite!
I followed the recipe except that I used melted butter instead of coconut oil. And instead of dipping the bars in chocolate, I just spread it on top of the entire “cake” and let it cool and harden in the fridge before cutting into bars.
And yes, it came out the oven with the butter frothing on top but as it sat to cool, it soaked back in, resulting in a moist base, instead of the crumbling others experienced. I only cut to bars once fridge cold and they didn’t crumble at all.
Delicious!!!
now it's baking unchopped... yay... baking and me don't get on
Mine came out perfect
Yes when first out of the oven the top had coconut oil there ...so as others, I just let it soak back into the biscuits as they cooled
They where delicious 😋
Absolutely moreish to eat on their own and crumbled with plain yoghurt for breakfast
No need to count calories etc etc on here
Eat until you are full
And only eat when you are hungry
It all works out great , we have eaten medium LCHF
Husband has lost 56 lbs to date and I have lost 28 lbs
Husband is now off all blood pressure meds and I am off Metformin tablets for Diabetes
Relax folks and just enjoy eating these delicious recipes as you get fit and well again
Thank you for your feedback, I will pass it on to the recipe team.
Just wondering, could you use peanut butter instead of tahini? I'm not a big fan of the tahini flavour :(
We have not experimented with peanut butter but it should work well!
Also, I made mine cooked for about 35 - 40 mins, as I like well done. Then I cool for an hour. I placed in the freezer for about 40 mins - 1hr.
Took them from the freezer and let sit at room temp before cutting.
Not much crumbling with mine and it's delicious with Two Good Yogurt!
50 g (75 ml) sesame seeds
50 g (100 ml) pumpkin seeds
30 g (40 ml) flaxseed
50 g (150 ml) unsweetened shredded coconut
50 g dark chocolate with a minimum of 70% cocoa solids
All the ingredients that say 50g have a different measurement in the mls. Which is the correct amount and what amount of mls do I use for the dark chocolate?
Yes, that's correct. Grams is a measurement of weight and milliliters is a measurement of volume. Denser ingredients are going to have a lower volume for the same amount of grams. You can use either measurement. As an extreme example, bricks and feathers. If you have 50 grams worth of bricks and 50 grams worth of feathers, then you're going to have a lot more feathers by volume than bricks.