Aunt Rocky’s No-Bake Protein Granola Bars (Low Carb, Sugar Free)

Line an 8-inch bread pan with parchment or waxed paper, leaving some paper hanging over to use as handles later.

In a medium skillet over medium-low heat, gently toast shredded coconut. If you don’t buy sliced almonds already toasted, throw them in the skillet also. Stir or toss occasionally until coconut turns golden. Transfer to a large mixing bowl.

Add remaining dry ingredients to the mixing bowl, and stir everything up.

In a small microwave safe bowl or measuring cup, melt cocoa butter on 50% power, going 1 minute at a time and stirring before adding more time. When cocoa butter is melted, add powdered sweetener and stir in. The sweetener should dissolve somewhat. Stir in the syrup, and pour the glaze into the bowl with the dry ingredients.

Fold all of the ingredients until everything is coated. Transfer to bread pan. Use your hands or fist to press the mixture down evenly and firmly in the pan. Place in freezer for about an hour to completely set.

Once the mix is set and chilled, make the chocolate drizzle. Put chopped bakers chocolate and coconut oil in a small glass measuring cup. Microwave in 45-second increments, stirring each time, until chocolate is nearly all melted. Use a fork or small whisk to mix them together and get the last chocolate bits to melt. Stir in the sweetener. The time needed will depend on how finely you chopped the chocolate. Drizzle over the chilled granola mix, and place in the refrigerator or freezer until the chocolate sets up firm.

Pull the entire block of granola out of the pan using the edges of the parchment paper, and place on a cutting board. Cut into 8 slices. Store in air tight containers on the counter for up to a week. These bars will stay solid at room temperature. They may be frozen for later use, if desired.

Notes:
• Since these may be made ahead, and are room temperature stable, they are an excellent choice for travel, car snacks, or hotel breakfasts.
• Choc Zero syrups are very thick and sticky, like pancake syrup. It is 1 net carb per tablespoon. If you use a different brand, adjust carb count as needed.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per slice: Calories 291, Total Fat 25 g, Saturated Fat 13 g, Sodium 108 mg, Potassium 47 mg, Total Carbohydrate 14 g, Dietary Fiber 10 g, Net Carbs 4 g, Sugars 1 g, Protein 13 g. Macros: 77% fat, 13% protein, 5% carbs.

© February 17, 2020 Roxana Lopez for Aunt Rocky’s.