Nuts love seeds, seeds love dark chocolate, and they're all in love with coconut. Be prepared for a big bear hug of flavor when you combine all those flavors into healthy and low carb granola bars!
October 9 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Nuts love seeds, seeds love dark chocolate, and they're all in love with coconut. Be prepared for a big bear hug of flavor when you combine all those flavors into healthy and low carb granola bars!
USMetric
20 servingservings
Ingredients
- 3 oz. (92⁄3 tbsp) 85 g (140 ml) almonds
- 3 oz. (4⁄5 cup) 85 g (200 ml) walnuts
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) sesame seeds
- 2 oz. (7 tbsp) 55 g (100 ml) pumpkin seeds
- 1 oz. (22⁄3 tbsp) 28 g (40 ml) flaxseed
- 2 oz. (2⁄3 cup) 55 g (150 ml) unsweetened finely shredded coconut
- 2 oz. 55 g dark chocolate with a minimum of 70% cocoa solids
- 6 tbsp 6 tbsp coconut oil
- 4 tbsp 4 tbsp tahini (sesame paste)
- 1 tsp 1 tsp vanilla extract
- 2 tsp 2 tsp ground cinnamon
- 1 pinch 1 pinch sea salt
- 2 2 large egglarge eggs
- 3 oz. 85 g dark chocolate with a minimum of 70% cocoa solids, for garnish (optional)
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Making low carb simple
Instructions
Instructions are for 20 servings. Please modify as needed.
Preheat the oven to 350°F (175°C).
Mix all the ingredients in a blender or food processor until they are coarsely chopped.
Spoon the mixture into a 7 x 11" (18 x 28 cm) baking dish, preferably lined with parchment paper.
Bake for 15–20 minutes, or until the cake has turned golden brown.
Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
Melt the chocolate in a water bath using a double boiler or microwave oven.
Dip each bar in the chocolate, but just about 0.5" (1 cm) or on just one side. Let cool completely.
Keep in the refrigerator or freezer.
Tips
Just use your favorite nuts and seeds or what you have on hand. A healthy nut and seed mix could consist of equal parts of almonds/hazelnuts/macadamia nuts, pecan nuts/walnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.
The tahini (sesame paste) can be substituted with almond or nut butter. But remember that, for example, peanut butter has a lot more carbohydrates than sesame paste. Let your imagination run wild!
Recommended special equipment
Blender or food processor
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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64 comments
51
Dee
May 6 2020
I did as others suggested and reduced the amount coconut oil- and these are HORRIBLE! They have texture and flavour of sawdust. Yuck! Will not be trying these again and debating giving this batch to the dog.
Replies: #56, #63
52
Rima
May 20 2020
Does the recipe net carb count includes both chocolate amounts 50g and 75g for garnish or just initial 50 grams?
Reply: #53
53
Reply to comment #52 by Rima
Crystal Pullen Team Diet Doctor
May 21 2020
Does the recipe net carb count includes both chocolate amounts 50g and 75g for garnish or just initial 50 grams?
Optional ingredients are not included in the nutritional information.
54
Lynn
June 6 2020
I am 66 and a lifelong sugarholic. These bars are a lifesaver. I have been making them for over a year, exactly as recipe dictates. Yes, oil on top is disconcerting at first but soon it settles back in. Once slightly cooled I melt the 3 Oz chocolate (88% Endangered Species is my go-to) in microwave and spread it on top. Pop pan in fridge and cut after everything cools. I cut small bars (1”x 2”) and keep in freezer. (I get dozens from this recipe) When munchies hit, they save the day. One is enough. Sometimes I am so munched I’ll eat two and always regret it in 15 minutes because I am so full. Yes there will be some crumbles after slicing but like others I keep for topping on yogurt I appreciate DietDoctor doesn’t have many recipes using artificial sugars. Those just perpetuate your sweet tooth.
Reply: #55
55
Reply to comment #54 by Lynn
Kerry Merritt Team Diet Doctor
June 7 2020
I am 66 and a lifelong sugarholic. These bars are a lifesaver. I have been making them for over a year, exactly as recipe dictates. Yes, oil on top is disconcerting at first but soon it settles back in. Once slightly cooled I melt the 3 Oz chocolate (88% Endangered Species is my go-to) in microwave and spread it on top. Pop pan in fridge and cut after everything cools. I cut small bars (1”x 2”) and keep in freezer. (I get dozens from this recipe) When munchies hit, they save the day. One is enough. Sometimes I am so munched I’ll eat two and always regret it in 15 minutes because I am so full. Yes there will be some crumbles after slicing but like others I keep for topping on yogurt I appreciate DietDoctor doesn’t have many recipes using artificial sugars. Those just perpetuate your sweet tooth.
Thanks, Lynn! So glad you love this recipe!
56
Reply to comment #51 by Dee
Cari
June 20 2020
As they have chocolate in them, I rather hope you didn't give them to the pup. Not every recipe is going to be to everyone's taste, so while this one might not have worked for you, DD has heaps of other snacks on the site :)
57
TRACY
September 18 2020
This is a good recipe and worth a re-make but with the tahini and sesame seeds, the bitterness of the sesame was just a bit too much. There is no sweetener in the recipe, which was disconcerting at first but I'm starting to appreciate it as I try and step down the overall sweetness levels. I'm still enjoying them, but next time I plan to replace the tahini with almond butter, and perhaps replace the 2 oz sesame seeds with either flax or extra pumpin seeds. I ran out of coconut oil after the 4th tbsp, so I used butter and it worked fine. I use 90% Lindt chocolate which, after trying multiple other brands, I think is the most balanced and smoothest chocolate available at this level of cocoa.
Reply: #58
58
Reply to comment #57 by TRACY
Kristin Parker Team Diet Doctor
September 18 2020
This is a good recipe and worth a re-make but with the tahini and sesame seeds, the bitterness of the sesame was just a bit too much. There is no sweetener in the recipe, which was disconcerting at first but I'm starting to appreciate it as I try and step down the overall sweetness levels. I'm still enjoying them, but next time I plan to replace the tahini with almond butter, and perhaps replace the 2 oz sesame seeds with either flax or extra pumpin seeds. I ran out of coconut oil after the 4th tbsp, so I used butter and it worked fine. I use 90% Lindt chocolate which, after trying multiple other brands, I think is the most balanced and smoothest chocolate available at this level of cocoa.
Thank you for your feedback! Those tweaks sound delicious.
59
Nicole
December 21 2020
Would this recipe have a good level of resistant starch?
Reply: #60
60
Reply to comment #59 by Nicole
Kristin Parker Team Diet Doctor
December 21 2020
Would this recipe have a good level of resistant starch?
Unfortunately our nutrition information does not calculate or track resistant starch amounts.
61
Sally
January 2 2021
Hi there, just to let you know that this recipe doesn't specify the ingredient quantities on your recipe app. Everything ingredient says 'some' - which is rather enigmatic! So glad I found the full recipe here, and looking forward to making some 😀
Reply: #62
62
Reply to comment #61 by Sally
Kerry Merritt Team Diet Doctor
January 3 2021
Hi there, just to let you know that this recipe doesn't specify the ingredient quantities on your recipe app. Everything ingredient says 'some' - which is rather enigmatic! So glad I found the full recipe here, and looking forward to making some 😀
Thanks for the heads up, Sally! I will let our team know.
63
Reply to comment #51 by Dee
Martyn
January 21 2021
totally agree, dried bitter sawdust
64
Reply to comment #5 by Luz
Celeste Reed
June 2 2021
Mine also had a pool of coconut oil on top. I hope they turn out after they sit for a while.
Reply: #65
65
Reply to comment #64 by Celeste Reed
Celeste Reed
June 3 2021
Wow! My husband and I are addicted to these now. Yes, when it came out of the oven the whole ‘cake’ was floating on a pool of coconut oil. However, as it cooled the oil was absorbed back in. Yes, they do crumble a bit...but that is okay. We break them up into smaller bits when we eat them. Next time I would use a smaller pan to bake them in. The taste is great. It is a mouth full of flavors. I will probably experiment with different nuts in the future.
66
Elizabeth Stewart
May 7 2023
I just made these and had no issue with the coconut oil pooling. I think the problem is the amount of coconut oil. The recipe does not state whether it is solid or liquid coconut oil. I used liquid because if you use solid, you are really putting in 12 tablespoons, not 6. Many people would not realise this.
I think all recipes should state solid or liquid and this would solve the issue.
I also didn’t have an issue with crumbling.
Overall, I am very happy with the recipe. Thank you.
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