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Prep time
40 minutes
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Cook time
20 minutes
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Makes
24
Author Notes
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)
—Brian Coppola
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Ingredients
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2
eggs
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3 ounces
dark cacao dusted almonds
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3 ounces
walnuts
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3 ounces
pecans
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2 ounces
brown sesame seeds
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0.3 ounces
chia seeds
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0.3 ounces
flax seeds
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0.5 ounces
shredded coconut
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2 ounces
chopped 100% cacao Calumet
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4 teaspoons
seed and nut butter (or a good, no salt and no sugar nut butter)
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4 tablespoons
tahini
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1 teaspoon
vanilla
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2 teaspoons
cinnamon
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10 ounces
100% cacao chocolate, melted in a double boiler (8 oz of Calumet and 2 oz of 99% Lindt)
Directions
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Add the eggs to the food processor and beat well.
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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)
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Add the seed and nut butter, and the tahini, along with the vanilla and cinnamon; blend well
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(add the reserved nuts, if you did that)
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Spoon (1 generous Tablespoon + 1 teaspoon; ca. 1.1-1.2 oz total) into muffin tin with papers. Press by hand.
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Bake at 350F for 20 minutes (will be bubbling). Cool to touch.
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Double-boiler melt 12 oz chocolate. Add 1 generous T into each cup. Cool and refrigerate.
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