These Low Carb Dark Chocolate Nut Bars are rich and decadent. They’re basically a healthy version of fudge! Eat it as a part of your breakfast, or a healthy snack or dessert. They are packed with plant based fats and nutrients, so this is a chocolate you don’t have to feel guilt about eating! They perfect for the keto diet, and are also completely vegan and gluten free.
Here's What You Need For Low Carb Dark Chocolate Nut Bars:
Note: This recipe is a part of a social campaign that we did in partnership with Costco on Instagram. We were not required to share the recipe on our blog, but we wanted to. Costco supplied us with the ingredients to make this recipe. As you probably know, we shop regularly at Costco. It’s one of our favorite stores. You can order these items for two-day delivery here. Product availability may depend on region.
All of the ingredients in this recipe are priced the best at Costco, however if you don’t have a Costco in your area (we’re so sad for you!!) we’ve linked out the products to purchase on Amazon. You don’t pay anything extra by shopping using our link, but we make a small portion of the sale.
Ingredients:
- 4 ounces Rodelle Premium Organic Dutch Processed Cocoa Powder
- 4 ounces PB fit peanut butter powder
- 1 tsp Pink Himalayan Salt
- 3/4 cup – 1 cup sweetener of choice. For this recipe we used Swerve Powdered Sweetener, but Costco carries Whole Earth Sweetener, which would work very well too!
- 1-2 packets Starbucks Instant Coffee* optional
- 2 tsp vanilla extract
- 6 ounces raw pecans
- 6 ounces raw walnuts
- 6 – 8 ounces of unsweetened vanilla almond milk
- 4 ounces coconut oil
Kitchen Tools:
- Nesting bowls, for separating & preparing ingredients
- Whisk
- Glass measuring cup
- Rubber spatula
- Food processor or Blender
- Baking sheet
- Parchment paper
- Sharp chef’s knife
- Sturdy cutting board
Here's How To Make Low Carb Dark Chocolate Nut Bars:
Before you start, we would recommend putting your pecans and walnuts in your food processor and just pulsing them a few times, then setting aside. You could also chop the nuts by hand, we actually did this time! Either way you will be adding them to the mixture last so you don’t want the nuts to get cut up too small.
Now, add in your sweetener if you’re using a powdered or granular form to your peanut butter powder, cocoa powder, and salt. If using a liquid sweetener, add later with the other liquids. Add in your instant coffee packets if using. We love the added punch of coffee flavor, but it’s up to you if you want to use it or not!
In this next step, it’s extra, but for us it allows us to ensure there’s enough liquid before adding the mixture to the food processor. It’s an extra step, you could just add everything to the food processor, but again, we feel that it helps us control the texture a little better.
Add in your melted coconut oil, vanilla extract and unsweetened almond milk. Add 6 ounces of almond milk first before adding the rest. We ended up using 8 ounces, but we liked ours a little “chewier” and the texture can change quickly, so just keep an eye on it! If you’re using a liquid or syrup sweetener, add it at this time. Mix together, then use a rubber spatula to add mixture to the food processor.
Process for about 3 minutes, until the texture looks like the photo on the right. As you can see I stuck my finger in there… ya know… quality control! hehe If you don’t have a food processor, we think a blender should work for this.
We haven’t tried it ourselves but we assume it would work, especially if you have a high powered one like a Vitamix.
Spoon the batter back into your bowl.
Now add in your chopped pecans and walnuts. Mix well.
Next, using a rubber spatula, spread the mixture onto a baking sheet lined with parchment paper. Try to make it as even as possible. Now you’ll need it to cool for at least a few hours. We put it in the freezer for about two hours. We think it could have used more time actually, but since we were running out of daylight and we like to work with natural light, we just used it as it was.
Once you feel the mixture is set to your liking, remove it from the fridge or freezer and cut it into equal pieces with a sharp knife on a sturdy cutting board.
That’s it! Now, just serve and enjoy! This should keep for about a week in your fridge!
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Did you see last week’s recipe? We made a Low Carb Blood Orange Serrano Ginger Fizz!
Until next time,
Briana & Chamere
These Low Carb Dark Chocolate Nut Bars are rich and decadent. They're basically a healthy version of fudge! Eat it as a part of your breakfast, or a healthy snack or dessert. They are packed with plant based fats and nutrients, so this is a chocolate you don't have to feel guilt about eating! They perfect for the keto diet, and are also completely vegan and gluten free.
- 4 ounces cocoa powder
- 4 ounces peanut butter powder (PB fit)
- 1 tsp pink himalayan salt
- 3/4 cup sweetener of choice (we used Swerve)
- 2 packets single serve instant coffee (optional)
- 2 ounces coconut oil
- 6 ounces unsweetened vanilla almond milk
- 2 tsp vanilla extract
- 6 ounces raw pecans, chopped
- 6 ounces raw walnuts, chopped
-
Before you start, we would recommend putting your pecans and walnuts in your food processor and just pulsing them a few times, then setting aside. You could also chop the nuts by hand, we actually did this time! Either way you will be adding them to the mixture last so you don’t want the nuts to get cut up too small.
-
Now, add in your sweetener if you’re using a powdered or granular form to your peanut butter powder, cocoa powder, and salt. If using a liquid sweetener, add later with the other liquids. Add in your instant coffee packets if using. We love the added punch of coffee flavor, but it’s up to you if you want to use it or not!
-
In this next step, it’s extra, but for us it allows us to ensure there’s enough liquid before adding the mixture to the food processor. It’s an extra step, you could just add everything to the food processor, but again, we feel that it helps us control the texture a little better.
-
Add in your melted coconut oil, vanilla extract and unsweetened almond milk. Add 6 ounces of almond milk first before adding the rest. We ended up using 8 ounces, but we liked ours a little “chewier” and the texture can change quickly, so just keep an eye on it! If you’re using a liquid or syrup sweetener, add it at this time. Mix together, then use a rubber spatula to add mixture to the food processor.
-
Process for about 3 minutes, until the texture looks smooth and thick with few lumps. If you don’t have a food processor, we think a blender should work for this. We haven’t tried it ourselves but we assume it would work, especially if you have a high powered one like a Vitamix.
-
Spoon the batter back into your bowl, then fold in the nuts and mix well.
-
Next, using a rubber spatula, spread the mixture onto a baking sheet lined with parchment paper. Try to make it as even as possible. Now you’ll need it to cool for at least a few hours. We put it in the freezer for about two hours. We think it could have used more time actually, so just decide what works for you.
-
Once you feel the mixture is set to your liking, remove it from the fridge or freezer and cut it into equal pieces with a sharp knife on a sturdy cutting board.
-
Once you feel the mixture is set to your liking, remove it from the fridge or freezer and cut it into equal pieces with a sharp knife on a sturdy cutting board.
Note: This recipe is a part of a social campaign that we did in partnership with Costco on Instagram. We were not required to share the recipe on our blog, but we wanted to. Costco supplied us with the ingredients to make this recipe. As you probably know, we shop regularly at Costco. It’s one of our favorite stores. You can order these items for two-day delivery here. Product availability may depend on region.
Macros: 12 servings per batch, 275 calories per serving, 25 grams of fat, 3 net carbs (5 grams fiber), 7 grams of protein.
We calculate our macros as a courtesy using MyFitnessPal. Macros will vary depending on brands used.
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1 thought on “Low Carb Dark Chocolate Nut Bars”
I’ve got all the ingredients on hand!! And these look so good. I’d be honored if you shared this recipe (and any others) at our What’s for Dinner link party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-196/