Eating low carb, I often miss crunchy foods, and of course chocolate. This bar satisfies both of those cravings. This healthy snack is easy to make and take in your car, or have ready for an after school snack. I know you will eat more than one… And that’s okay! Store in the refrigerator if they last more than a day. A big “if”. Enjoy!
Dark Chocolate Granola Bars
Approximately 10 Carbohydrates per bar
Equipment
- Medium mixing bowl
- Rubber spatula or wooden spoon for mixing
- Sharp knife
- Cookie sheet lined with parchment paper or cooking spray
- Zip lock bag and rolling pin to crush pecans
- Small bowl and teaspoon for melting chocolate
Ingredients
- 3 Egg whites
- 1 Cup Organic Salad Topper by Smart Life Purchase at Costco or online. It contains sunflower & pumpkin seeds, dried cranberries with a little Tamari sauce. Or you can make your own with your favorite seeds.
- ½ Cup Pecans, crushed Or your favorite nut
- 1 Tbsp Sweetener of choice I use powered stevia
- 2 Tbsp Liquid stevia The combination of the liquid and dry stevia cuts the bitter aftertaste that some people experience
- 1 Cup Dark chocolate baking chips, divided I love Lily's "no sugar added"
- 1 Tsp Butter
Instructions
- Gather all of your "tools for the trade" including your ingredients to save lots of time! Set oven to 350F.
- Separate egg whites and drop into your mixing bowl.
- Crush nuts in a ziplock baggy. Pound away!
- Add Salad Topper mix, or your seed and cranberry mixture, pecans, both liquid and dry sweeteners, and ½ cup of chocolate chips. Mix well.
- Spread mixture onto a parchment-lined cookie sheet, approximately 10 x 8 inches.
- Bake 15-20 minutes. Cool before cutting into 20 bars with a sharp knife.
- Melt remaining ½ cup of chocolate chips and butter for 30 seconds in microwave. Stir until smooth.
- Using a teaspoon, drizzle chocolate over one end of each bar.
- Let the chocolate harden on the bars. If you just can't wait to try them, as I admit I can't, put them in the refrigerator to set.
