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, 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!
Notes
The best way to store these delicious keto chocolate bars is in an airtight container in the fridge.
You can safely play around with the types of nuts, using walnuts or pecans will work just as well.
Chopping the nuts also works really well, this will actually make the nuts easier to chew on.