Saturday, March 19, 2011

Crunchy Snack Bars

Do you find yourself on the go and in need of a quick snack or bar that is convenient? I know that I do. I looked into buying those expensive whole food snack bars at the store to keep around and they are SO expensive. So when I came across this recipe for low carb snack bars on Laurens website Healthy Indulgences, I had to give them a try. I've been telling my sister Angela about them for weeks and I am finally getting them onto the blog.

These seem like a bit of work just looking at the recipe, but they really are quite easy, especially if you skip the chocolate topping. But I will say the chocolate topping makes them taste quite like an awesome candy bar or something :) Lauren says they remind her of a Samoa cookie. It is girl scout cookie time! so if you need something healthier to ward off the Samoa cravings, this will really hit the spot :) Definitely read the full recipe through a couple times so you can get an idea of what to do, and it will make following the recipe that much easier :)

These are a DELICIOUS and easy recipe to have on hand. (They freeze very well) and her site lists different versions of the recipe; I also make them without the chocolate topping, (a little less mess). 

The following is my absolute favorite version. It smells like a Samoa cookie, no joke!

Enjoy! Love Sara

Crunchy No-Bake Snack Bars


1/2 cup slivered almonds

1/2 cup pecans

1/4 cup golden flax meal (could also use sesame seed meal)

1/4 cup unsweetened shredded coconut

1/4 cup almond butter (could also use peanut or mac nut butter)

1/4 cup coconut oil (could also use melted butter)- UPDATE... I think 2 Tbls would be plenty.  This bar is a little oily, and when its closer to room temp a bit messy.  So i now cut down on the amount of extra oil.  I wouldnt be surprised if 1 Tbls would be enough.  Leave a comment if you try it, and let me know how it works out.
1 teaspoon pure vanilla extract

1/2 teaspoon of raw honey

1/8 to 1/4 teaspoon sea salt

3 tablespoons erythritol**

1/8 teaspoon of pure stevia extract **

** If you don't have these ingredients just add a little more honey. That's what I did :) I increased honey to 1 Tablespoon. If you make this modification it does change the carb and sugar amounts that Lauren posted below.

Easy Chocolate Ganache Topping:


4 squares of 85% cacao chocolate

2 tablespoons non-hydrogenated palm oil shortening (could also use more coconut oil or organic unsalted butter)

1 tablespoon erythritol **

1/8 teaspoon pure stevia extract **

1 teaspoon organic heavy cream (or full fat coconut milk)

** you could substitute these two ingredients and put in 1 Tablespoon honey.


For Snack Bars:
Powder erythritol in coffee grinder or magic bullet. Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned. Pulse nut and seed mixture in a food processor just until nuts are chopped. Melt coconut oil and nut butter in the microwave for 30 seconds. Stir until smooth. Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until incorporating. Fold into nut mixture. Press into an 8 by 4 pan with a spatula. Quick set in the freezer for 20 minutes. Cut into 6 bars. Store in the refrigerator, covered with a paper towel and plastic wrap.

For Ganache Topping:

Powder erythritol in coffee grinder or magic bullet. Melt shortening and chocolate in microwave in for 30 seconds. Stir until chocolate is completely melted and smooth. Stir in cream, erythritol, and stevia, until mixture is completely blended. Spread over cooled bars immediately.

~4.35 grams net carbs per 1/6 of a recipe*

(*This amount is different if you added the extra honey)

1 comment:

  1. I just made these again with peanuts and pecans. My food processor is not the best!! actually it stinks :)
    If you want to skip the food processor, just chop the nuts as big or little as you want them before you toast them. Grind the flaxseeds in the coffee grinder and just add all this to the liquid ingredients.