Preparation Time: 8 minutes | Chilling Time: 25 minutes |
Servings: 8
For the granola:
⅓ cup Monk fruit sweetener
2 tsp. vanilla extract, sugar-free
¼ cup coconut oil
½ cup almonds, sliced
¼ cup coconut, unsweetened and shredded
⅓ cup flaxseed meal
½ cup almond butter, smooth
⅓ cup pumpkin seeds, shelled
1 tbsp. chia seeds
½ tsp. ground cinnamon
For the drizzle:
1 tsp. coconut oil
3 tbsp. dark chocolate chips, sugar-free
For the topping:
1 tbsp. sliced almonds
1. Using a regular loaf pan, line with baking paper and set to the
2. Heat a pot to liquefy the sweetener, coconut oil, almond butter,
and vanilla extract.
3. In a large bowl, combine the almonds and coconut with a
spatula. Then add the flaxseed meal, pumpkin seeds, chia
seeds, and cinnamon to incorporate fully.
4. Transfer the granola to the prepared pan, and then press
down the mixture by hand to make uniform.
5. Freeze the granola for 20 minutes to harden.
6. In a saucepan, dissolve the chocolate chips and coconut oil
7. When set, remove and move the granola onto a serving plate.
8. Dust the granola with the almonds, and then drizzle the
chocolate over the almonds. Freeze for 5 additional minutes.
9. Cut into 8 bars and enjoy!
Net Carbs 11.4g, Calories 491, Total Fat 47.3g, Saturated Fat
31.5g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 15.2g,
Dietary Fiber 3.8g, Total Sugars 8.9g, Protein 5.8g, Calcium
56mg, Iron 4mg, Potassium 241mg

Leave a Reply

Your email address will not be published.