- Prep time 40 minutes
- Cook time 20 minutes
- Makes 24
Although inspired by something called a low carb granola bar, I am not sure that is quite right. This little gem is a combination of ground nuts and seeds with a tahini, egg, and peanut butter/seed binding, and it is baked and topped with some 100% chocolate in the style of my peanut butter cups. I would not worry too much about the exact identity of the nuts or the seeds - use what you like. In the second batch of these I made, I reserved some of the course chopped nuts and mixed them in before spooning into the muffin tins, and that gave a little more variation to the texture of the nut layer. By now you know I use and eat 100% cacao. Calumet has a nice and less expensive unsweetened chocolate that is good for this purpose. For the 10 ounces in the topping, I used 8 oz of Calumet and a 2 oz Lindt 99% bar.
Without the chocolate, these come in at about 110 cal each (3 carbs, 0 sugar), and the chocolate bumps them up to 175 cal each (7 carbs, 0 sugar)
The inspiration source is Low Carb Granola Bar from the Diet Doctor (https://www.dietdoctor.com/recipes/low-carb-granola-bars)
dark cacao dusted almonds
brown sesame seeds
chopped 100% cacao Calumet
seed and nut butter (or a good, no salt and no sugar nut butter)
100% cacao chocolate, melted in a double boiler (8 oz of Calumet and 2 oz of 99% Lindt)
- Add the eggs to the food processor and beat well.
- Add all of the dry ingredients and process to a thick and chunky paste (NOTE: reserve about 0.5 ounce each of the nuts to blend in at the end, if you want added variation in the final texture)
- Add the seed and nut butter, and the tahini, along with the vanilla and cinnamon; blend well
- (add the reserved nuts, if you did that)
- Spoon (1 generous Tablespoon + 1 teaspoon; ca. 1.1-1.2 oz total) into muffin tin with papers. Press by hand.
- Bake at 350F for 20 minutes (will be bubbling). Cool to touch.
- Double-boiler melt 12 oz chocolate. Add 1 generous T into each cup. Cool and refrigerate.