This recipe is so versatile that it’s easily adapted to what you have in the cupboards. If you’re not Paleo and have some peanut butter around then you can use that instead of the almond butter. If like me, you have a cupboard full of a variety of nut butters (hazelnut, cashew, almond) you can use any of those, it all depends on taste. You can also swap and change what nuts you use as long as it all amounts up to 95g. I used 100% dark chocolate on my bars and found that it gave a really good contrast from the sweet nuttiness, but you could always use a lower percentage, it all depends on your taste and whether you are Paleo or not. This recipe is made with coconut oil, but it would probably work well with butter but you’ll have to let me know if you try it (I can’t as I’m dairy intolerant!).
The original recipe was taken from Elanas Pantry but I’ve tweaked to make it Ketogenic friendly. If you are not Ketogenic it means you can eat as many as you like (yay!) but for those who do follow a keto diet, I’ve included the nutritional values below (per bar, based on making 12).
For those of you who measure in Cups or Ounces, here are the conversions :-
3/4 oz (1/8 CUP) Almonds whole
2 1/2 oz (1/2 CUP) Macadamias nuts whole
2 oz (1/4 CUP) Almond butter
2 oz + 1 TSP (1/4 CUP + 1/1 TBSP) Coconut Oil
3 1/2 TBSP Desiccated coconut
1 oz + 3 TBSP (5 TBSP) Flax ground
2 1/2 oz Dark Chocolate (OR 7 Large squares – e.g. if using LINDT)
1 oz (3 TBSP) Erythritol
1/2 TBSP Vanilla
4 drops Stevia
1/4 tsp Salt
Nut Butter Bars
These bars are not only paleo but ketogenic too (whoop!). They are nutty and sweet, perfect for a pick me up or a treat (hey - that rhymes!). You can change the nuts, nut butter and chocolate percentage to suit your tastebuds.
To make the base
Place the nuts, almond butter, coconut, salt and vanilla into a blender. Pulse for a few seconds until you have a coarse mix
Melt the coconut oil in a pan then add in the erythritol and stevia drops
When fully melted pour into the blender then blitz until combined. The mixture should be mostly ground with a few crunchy pieces
Line a baking tray (I use either a small loaf tin lined with baking paper or 12 silicon muffin cups and make them individual portions - for the nut base they work out as approx 26g in each cup).
Place in the freezer for about 30 minutes or the fridge for a few hours
Once bars have chilled (1 hour)
When the mixture has hardened (approx 1 hour in the fridge or 30 minutes in the freezer) melt the chocolate in the microwave until it's runny
Pour the chocolate over the nut mix and place back in the freezer or fridge until hardened
When the mixture has hardened, take out of the fridge (use the baking paper to pull it out of the tray/ tin) Use a knife to cut it into small bars - I got 12 small bars from mine but you can have them as small/ big as you like.
You can keep the bars in the fridge for about a week or freeze them and take out to defrost as you want them
Carbs 1.6g NET