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)
In This Recipe
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.