HOW TO MAKE KETO CHOCOLATE GRANOLA BARS

Video Description

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almonds (https://amzn.to/3mUmxyI) Walnuts (https://amzn.to/2Z0EyTY) Pecans (https://amzn.to/3AIph7o) Pumpkin Seeds (https://amzn.to/2YOLoMa) Sunflower Seeds (https://amzn.to/3mV9KvX) Allulose (https://amzn.to/3FP0m5K) Silicone granola mold (https://amzn.to/3DHZnSV) Chocolate wrappers (https://amzn.to/3j45eKw) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** About 5 months ago, I made a video on Keto Granola Bars (original) (https://youtu.be/sIvehIQmjgA) and this chocolate version is an extension of that. These chocolate granolas are so easy to make and tastes crispy & nutty with 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. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficial.com/recipes/granola-bars---chocolate [Total Servings = 18] Total Carb = 8.9 g Dietary Fiber = 5.2 g Net Carb = 3.7 g Calories = 274 Total Fat = 26.4 g Protein = 7.7 g INGREDIENTS FOR NUTS & SEEDS MIXTURE Almonds = 150 g / 1 cup Walnuts = 150 g / 1 cup Pecans = 150 g / 1 cup Pumpkin Seeds = 70 g / 1/2 cup Sunflower Seeds = 70 g / 1/2 cup INGREDIENTS FOR CHOCOLATE MIXTURE Unsweetened Cocoa Powder = 120 g / 1 cup Coconut Oil = 120 g / 1/2 cup (Sorry I made a mistake in the video by indicating that 120 g or 1 cup. 120 g of coconut oil should be 1/2 cup) Allulose = 120 g / 0.6 cup (Allulose will not crystallize when chilled so it's the best choice. But you can also use any keto friendly sweetener) Vanilla Extract = 2 tsp Salt = 6 g / 1 1/2 tsp DIRECTIONS FOR NUTS & SEEDS MIXTURE 1. 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. 2. Cool the nuts and seeds for a while 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. 3. You can also opt for any nuts or seeds of your choice. 4. Mix all the ingredients in a big bowl until well combined and set aside. DIRECTIONS FOR CHOCOLATE MIXTURE 1. In the video, I used a double boil (Bain-marie) method to melt the ingredients. You can also use microwave oven. 2. Over low heat, add the coconut oil in the bowl and stir until dissolved. 3. Add the Allulose and stir until dissolved. 4. Add the salt and stir until dissolved. 5. Add the unsweetened cocoa powder and stir until smooth and creamy. 6. Remove the bowl from heat and add the vanilla extract. Whisk to combine. 7. Pour the chocolate mixture over the roasted nuts and seeds. 8. Mix until well coated. 9. Use any suitable rectangular or square pans. In the video, I used 3 shallow pans with a size of 7x3.5x3". Line the pan with parchment paper. See this video on how to line pans with parchment papers. You can also use a silicone granola mold. 10. 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. 11. 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. 12. 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. 13. 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. 14. Wrap the granola bars with chocolate wrappers to prevent moisture from forming. This is also useful as on-the-go and mess free eating. 15. The longer the granola bars are chilled, the firmer and crispier they become. 16. 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.