Low Carb Dark Chocolate Nut Bars

5 from 1 vote

Low Carb Dark Chocolate Nut Bars

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.

Prep Time15

Cooling time2 30

Total Time2 45

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 283kcal

Author: Briana

Ingredients

4 ounces dutch process cocoa powder
4 ounces peanut butter powder
1 teaspoon pink himalayan salt
¾ cup sweetener of choice
2 packets single serve instant coffee (optional)
2 ounces coconut oil
6 ounces unsweetened nut milk
2 teaspoon vanilla extract
6 ounces raw pecans, chopped
6 ounces raw walnuts, chopped

Instructions

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.
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.
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. 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.
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.

Video

Notes

Store these in the fridge for up to 7 days, or in the freezer for up to 3 months. They should be stored cooled between eating them, since they are a bit sticky in texture and are best cold.

Nutrition