It’s a glorious Sunday morning, and the sun is casting its golden light over the slow transformation of the leaves from green to shades of amber, rust, and gold.
There’s a crispness in the air—a little promise that the world is about to turn into a tapestry of colors. It’s one of those days when you’re compelled to leave the coziness of your home for a long walk, armed with nothing but a thermos of steaming coffee and, well, an energy bar tucked in your pocket.
That’s precisely what I did a week ago. With an energy bar I had crafted myself, I stepped out for a walking date, a cherished moment of connecting with nature and someone special.
Why You Will Love Low Carb Energy Bars
These energy bars are paleo, LCHF (low-carb, high-fat), raw, vegan, and unbelievably delicious!
These are not just a desperate, last-minute pick from a store shelf; they are homemade bars filled with love, thought, and nutrients.
As someone who gets impatient with the parade of expensive and overly processed “health bars” on social media, making these was a delightful rebellion.
Tips
- If you don’t have a food processor, a powerful blender will work just fine.
- The bars store well in the fridge for up to a week. Perfect for prepping ahead!
- You can adjust the sweetener to your liking, or even make it sugar-free.
The Ingredients
Almond & Coconut Layer
Almonds: A powerhouse of protein and healthy fats, they give the bar a nutty depth.
Desiccated Coconut: Adds a tropical flavor and the much-needed fiber.
Bananas: These act as a natural sweetener and binder.
Organic Virgin Coconut Oil: It’s the glue that binds, and it’s rich in MCTs—great for energy.
Chocolate Layer
Dark Chocolate: Antioxidant-rich and adds that delightful bitter bite.
Avocado: A surprising ingredient that brings in creaminess and healthy fats.
Organic Extra Virgin Coconut Oil: Helps the chocolate layer set perfectly.
How to Make Low Carb Energy Bars
1. Prepare Your Baking Pan:
First, grab a square baking pan and line it with parchment paper. This ensures your bars won’t stick to the pan and are easy to lift out later.
2. Create the Almond & Coconut Base:
Start by blending your desiccated coconut flour in a food processor until it achieves a fine consistency. Add your almonds next, blending again until both are well mixed. Now, pour in the melted coconut oil, ground vanilla, salt, and your ripe bananas. Blend everything together until you have a consistent, firm dough.
3. Shape Your Base:
Take this dough and spread it across your prepared baking pan. Use your hands or the back of a spatula to press down and even out the mixture, aiming for a thickness of about 0.75 inches. Once satisfied, pop this into the fridge to firm up a bit.
4. Craft the Original Chocolate Layer:
For those craving traditional flavors, start by melting your dark chocolate and coconut oil together using a double boiler. This gentle heat ensures your chocolate remains luscious and smooth.
Meanwhile, in a separate blender, combine your avocado, your chosen sweetener, and ground vanilla. Blend until smooth. Now, add your melted chocolate mixture to the blender and give it a quick pulse, ensuring everything is well mixed.
5. (Alternative) The Raw & Vegan Chocolate Layer:
If you’re aiming for this raw version, blend together the melted coconut oil, cocoa powder, pitted dates, and ground vanilla in a blender. Continue until you achieve a smooth chocolate paste, adjusting with more cocoa as you see fit for depth of flavor and color.
6. Layer Up:
Take out your almond-coconut base from the fridge. Carefully spread your chosen chocolate mixture over the base, ensuring a smooth, even layer.
7. Chill and Set:
Return your now layered mix back to the fridge. If you’re using the original chocolate layer, chill for a minimum of 30 minutes. For the raw & vegan variant, aim for at least an hour.
8. Slice and Store:
Once set, remove from the fridge. Using a sharp knife, cut into 16 even bars. For optimal freshness, store these in an airtight container and keep refrigerated. Enjoy them within a week for the best taste and texture.
Serving Suggestions
Wrap these bars in parchment paper for a grab-and-go snack. Ideal for workouts, afternoon pick-me-ups, or your scenic autumn walks.
Substitutions
- Almonds can be replaced by walnuts or pecans.
- Avocado can be substituted with Greek yogurt, if you’re not vegan.
Equipment
- Food processor or a powerful blender
- Square baking pan
- Parchment paper
- Double boiler (for chocolate melting)
FAQs
How long do these bars last?
The bars last up to a week when stored in an airtight container in the fridge.
Can I freeze them?
Yes, they freeze well. Just make sure to separate layers with parchment paper.
Can I use any other sweeteners?
Absolutely. Feel free to use your preferred sweetener, whether it’s stevia, honey, or maple syrup.
Low Carb Energy Bars (Paleo, Raw, Vegan)
Ingredients
Almond & Coconut Layer
- 1 1/3 cup almonds
- 2 1/3 cup desiccated coconut flour
- 2 very ripe small bananas about 5.3 ounces
- 1 tsp ground vanilla
- 1 tsp salt
- 2 Tbsp organic virgin coconut oil melted
- Optional: 1 Tbsp chia seeds for added fiber and crunch
Chocolate Layer
- 1 cup dark chocolate 70%, chopped
- 1 small or 1/2 large avocado about 2.5 ounces
- 2 Tbsp Sukrin coconut sugar, stevia or sweetener of your choice (I used sukrin gold)
- 1 tsp organic extra virgin coconut oil
- 1/2 tsp ground vanilla
- Optional: A pinch of sea salt to elevate the chocolate flavor
Instructions
For the Almond & Coconut Layer:
- Place coconut flour in a food processor and blend until almost fine. Add in the almonds and blend further until you get a mixed almond and coconut flour.
- Incorporate the wet ingredients—coconut oil, ground vanilla, salt, and bananas into the food processor. Pulse until you form a solid, mixed dough.
- Line a square baking pan with parchment paper and evenly spread out the dough. Aim for a thickness of around 0.75 inches. Refrigerate the layer.
For the Original Chocolate Layer:
- Use a double boiler to melt the dark chocolate and coconut oil. In a blender, whip together the avocado, sweetener, and ground vanilla until ultra-smooth. Combine this with the melted chocolate, blending briefly until incorporated.
- Retrieve the almond and coconut layer from the fridge. Add the chocolate layer smoothly on top. Place it back into the fridge for at least 30 minutes to set.
For Raw & Vegan Chocolate Layer (Alternative):
- Blend melted organic virgin coconut oil, high-quality cocoa powder, soft pitted dates, and ground vanilla until smooth. Adjust cocoa for deeper flavor, if desired. Layer this over the almond-coconut base, then refrigerate for at least one hour.
- After either chocolate layer has set, cut the large block into 16 bars. Store in an airtight container in the fridge for up to a week.