Low-carb coconut and almond bars

Low-carb coconut and almond bars with desiccated coconut, almonds, cream and cocoa: moist, chocolatey and with no refined sugar.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 3 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 150g desiccated coconut
• 4 tbsp coconut oil
• 100ml cream
• 50g almonds
• 2 tbsp maple syrup
• 50g cocoa powder

Method

You’ll need: grater

1. Gently warm the cream and pour it over the desiccated coconut. Stir in the maple syrup and leave the mixture to swell briefly until it can be shaped.
2. Shape the coconut mixture into long bars and press almonds into the middle. Press everything together well so the bars hold their shape later.
3. Put the bars in the freezer until firm. That way they're easy to coat neatly in the cocoa glaze.
4. Carefully melt the coconut oil and stir it with the cocoa powder and maple syrup to a smooth chocolate mixture. Leave the glaze to cool briefly so it sticks better.
5. Dip the cold bars into the chocolate mixture or coat them with a spoon. Place them on a rack or baking paper and leave to set.
6. Serve the coconut and almond bars well chilled. In the fridge they stay nicely firm and often taste even more rounded the next day.

Good to know

These bars are simple, rich and pleasantly chocolatey. They don't take much effort and have that cool bite straight from the fridge.

Swaps

Maple syrup → date paste (more fibre, less processed). Cream → coconut cream (dairy-free, stronger coconut flavour). Almonds → hazelnuts (similarly nutty, with fibre and vitamin E). Coconut oil → ghee (stable when heated, fuller flavour).

Allergens

Contains tree nuts and milk. Because of the whole nuts, only suitable for small children in an adapted form. During pregnancy the ingredients are generally unremarkable in normal kitchen amounts, as long as you tolerate them well.