Keto (almost) chocolate bar

 

Sensory overload here: crispy, sweet, rich, bitter

This is not totally a keto bar, considering the dried fruits. To make it fully keto, use 3 cups of whatever nuts (best toasted) you fancy.

I am rather surprised at the richness of each small bite. The teeth sinks easily into the chocolate and the nuts gives a delightful crunch. Stay with crispy and light nuts, such as pecans, walnuts, almond slivers; avoid dense nuts.

Due to the high fat content, the choc does not travel well. Next time I will omit the coconut butter to give it a dryer mixture so that it does not melt in my hands. For this decadent batch, I am eating the pieces with a pair of chopsticks.

Credits: Adapted from  thebigmansworld

Ingredients:

1.5 cups unsweetened baking chocolate. I chose the one with the highest fat content in the store.

1/4 cup coconut oil

1 cup peanut butter (I had a regular sweetened peanut butter, which is not ideal)

1 cup toasted pecans

1 cup toasted pumpkin seeds

3/4 cup almond meal

1/4 cup dried cranberries

3 sachets of monkfruit sugar

1/8 tbsp salt

Method:

Prepare a lined pan.

Combine chocolate, oil, butter in a pan.

Heat over low heat until mixture is fluid and combined.

Stir in nuts, almond meal, fruits, sugar, salt.

Pour the mixture on the lined pan. Leave to cool.

Firm the chocolate in the freezer.

Cut to small pieces when chocolate has hardened. 

Chocolate has high fat content and melts easily. Keep the remainder in the freezer.