Steps to Make Award-winning Low Carb Coconut Granola Bars
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Super Quick Homemade Low Carb Coconut Granola Bars. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Low Carb Coconut Granola Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low Carb Coconut Granola Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Low Carb Coconut Granola Bars using 8 ingredients and 5 steps. Here is how you can achieve that.
These aren’t the prettiest bars I’ve ever made, but they might be the tastiest!! I’ve used cocoa butter which I realise is not a pantry staple, you could sub this for normal butter. I’ve also used coconut sugar (from ASDA) which has a superior nutritional profile to refined sugar, however you could sub this for brown sugar. The bars are a bit crumbly, but that’s the price you pay for grain free and gluten free I think 😬 They taste amazing but don’t expect them to look pretty! You can also make these #keto by subbing coconut sugar for sweetener. #newyearnewyou #glutenfree #vegan
Ingredients and spices that need to be Get to make Low Carb Coconut Granola Bars:
- 2 cups desiccated coconut
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 55 g cocoa butter (or butter)
- 1/3 cup coconut sugar (or brown sugar)
- 1 tbsp almond butter
Steps to make to make Low Carb Coconut Granola Bars
- Mix the coconut, seeds, cinnamon and salt in a mixing bowl.
- In a saucepan, met the cocoa butter, sugar and almond butter
- Pour the wet into the dry and mix it really thoroughly.
- Pour into a baking tin lined with parchment paper and press down really firmly. Bake at 190 C for 15 mins or until nicely golden and toasted. Allow to cool then chill and set in the fridge for 30 mins.
- Melt the chocolate and cover in a very thin layer. Chill again before carefully cutting into bars with a large knife.
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