From the crunchy yet delicate hazelnut texture, to the distinctive chocolate flavor, to the sweet raisins or those fatty coconut flakes, these low-carb chocolate bars will exceed all your expectations.
If you’re looking for a simple and delicious chocolate bar recipe that also comes with lots of healthy nutrients, then these low-carb vegan chocolate bars might be the thing for you. These are packed with homemade chocolate, have a crunchy texture and a subtle coconut and raisins taste. You’ll love these chocolate bars from the first bite!
A few more reasons why these Chocolate Hazelnut Coconut Bars are so good … These are:
Easy to Make
Sweet & Savory
Vegan & Raw
Keto + Low-Carb + Paleo
What makes these chocolate bars special?
Truth be told, I love how easy it is to make my own chocolate bars and I use every opportunity to come up with new recipes. Today was one of those times when my creativity literally exploded!
This time I wanted to make something completely different from all the other chocolate-based raw desserts that so I’ve made in the past. II decided to use a combination of hazelnuts, coconut flakes and raisins and make delicious keto chocolate bars.
I love these homemade chocolate bars because they come with plenty of healthy fats from coconut oil, coconut flakes, cacao butter and also from the hazelnuts.
This recipe is just perfect for all keto and low-carb lovers, plus it’s raw and vegan. It’s also great if you simply want a healthy snacks with plenty of healthy fats and lots of those “good-for-you: nutrients.
Since this recipe is also packed with healthy carbs and vegan protein, it’s not only a delicious treat but can work great as a quick keto breakfast or as a simple and healthy snack.
You’ll only need a few ingredients to make these chocolate bars with hazelnut and coconut (as always, find complete details in the recipe card!):
- Cacao Mass
- Cacao Butter
- Extra Virgin Coconut Oil
- Himalayan Salt
- Cinnamon Powder
- Vanilla Powder
- Coconut Flakes
Steps to make Chocolate Hazelnut Coconut Bars
- Start by adding cacao mass, cacao butter and coconut oil in a double boiler, together with salt and spices.
- Melt everything into a chocolate paste and set aside to cool down when done.
- In a small glass tray, add hazelnuts, raisins and coconut fakes.
- Pour chocolate paste on top, making sure to spread it evenly on the entire surface of the tray.
- Move tray into the fridge for a few hours to set.
- When solid, cut into desired sized bars and place back into the fridge to rest until you decide to serve. DONE!
Tips for making this recipe perfectly!
- Storing these chocolate bars. The best way to store these delicious keto chocolate bars is in an airtight container in the fridge. They will last for at least a week in the fridge and even longer. They can sit out on the counter only for very short periods of time.
- Play with the extras! You can safely play around with the quantity of hazelnuts, raisins or coconut and this will make for different variations of the same recipe. You could also replace hazelnuts with walnuts or pecans and the recipe should work just fine.
- Optionally chop those nuts. Chopping the hazelnuts into smaller pieces works really well since it will make those crunchy nuts easier to chew on, especially if you have sensitive teeth or gums.
If you enjoy this recipe, please consider leaving me a short review/comment below. II’m really curious to find out how you liked this vegan chocolate hazelnut coconut bar.
What’s you favorite chocolate bar recipe? Would you try this one? Share your thoughts in the comments.
Homemade Chocolate Hazelnut Coconut Bars (Keto, Low-Carb, Paleo)
- Double Boiler
- Small Tray
- 70 g cacao mass
- 70 g cacao butter
- 80 g extra virgin coconut oil
- 1/2 tsp Himalayan salt
- 1 tsp cinnamon powder
- 1/2 tsp vanilla powder
- 100 g hazelnuts
- 40-50 g coconut flakes
- 80 g raisins
- Add cacao mass, cacao butter, coconut oil in a double boiler, together with salt, vanilla and cinnamon.
- Keeping the double boiler temperature low, melt all the ingredients slowly until they combine into a chocolate paste.
- Remove from the double boiler and set aside to cool down until the chocolate paste reaches room temperature.
- In a ceramic or glass tray (flat bottom) add hazelnuts, raisins and coconut flakes.
- Pour chocolate paste on top and mix gently using a spatula.
- Move tray into the fridge for a few hours to harden.
- Remove when solid and cut into bars. Store into the fridge until you decide to consume. DONE!