Homemade Chocolate Hazelnut Coconut Bars (Keto, Low-Carb, Paleo)
Servings: 9 bars
Print RecipeFrom the crunchy yet delicate hazelnuts, to the distinctive chocolate taste, to the sweet raisins, or those fatty coconut flakes, these low-carb chocolate bars will exceed all your expectations.
Equipment
- Double Boiler
- Small Tray
Ingredients
- 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
Instructions
- Add cacao mass, cacao butter, and 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 of everything and mix gently using a spatula.
- Move tray into the fridge for a few hours to harden.
- Remove from the fridge when solid and cut into bars. Store chocolate bars in the fridge until you decide to serve them. DONE!
Notes
The best way to store these keto chocolate bars is in an airtight container in the fridge.
You can safely change-up the types of nuts, using walnuts or pecans will work just as well. Using cashews instead of hazelnuts will be another good variation.
Chopping the hazelnuts works really well since it will actually make them easier to chew on.