🍽️ Makes: 14-16 bars
🔪 Prep time: 10 mins
🔥 Cook time: 20-25 mins
⚖️ Net carbs: 4.5g per bar
💪 Protein: 7g per bar
✅ No added sugar and no seed oils
Rich, chewy and deeply satisfying. Made with fu:di Cocoa Granola, nut butter and dark chocolate for a soft-centred granola bar packed with crunch, indulgence and none of the sugar crash.
Ingredients
Flapjack base
-
400g fu:di Cocoa Granola
-
190g unsalted butter
-
140g smooth peanut butter or almond butter
-
70g Low Carb Larder Caster Sugar Alternative
-
3 tbsp double cream
-
½ tsp vanilla powder
-
1 tsp cinnamon
- Pinch sea salt
Chocolate finish
- 120g dark keto chocolate
- 1tbsp coconut oil
To finish
- Flaky sea salt
Let's Begin!
Step 1 - Prepare the tin
Preheat the oven to 165°C fan.
Line a square baking tin or brownie tray with parchment paper.
Step 2 - Prepare the granola
Add the fu:di Cocoa Granola to a food processor and pulse a few times until lightly broken down. You still want plenty of texture rather than a fine crumb.
Transfer to a large mixing bowl.
Step 3 - Melt the wet ingredients
Add the butter, nut butter, Low Carb Larder Caster Sugar Alternative and vanilla extract. Stir gently until smooth, glossy and fully combined.
When all glossy, double cream to a saucepan over low heat.
Step 4 - Build the flapjack mixture
Pour the warm butter mixture over the granola and fold thoroughly until every piece is evenly coated.
The mixture should feel rich, sticky and lightly clump together.
If it feels slightly dry, add an extra tablespoon of double cream.
Step 5 - Press and bake
Transfer the mixture to the lined tin and press down firmly using the back of a spoon or a flat-bottomed glass.
Compact the mixture well to help the bars hold together once sliced.
Bake for 20-25 minutes until lightly golden around the edges.
The centre should still feel slightly soft when removed from the oven.
Step 6 - Finish with chocolate
Allow the granola bar to cool completely in the tin.
Melt the dark keto chocolate with a tablespoon of coconut oil gently and spread evenly over the top.
Finish with a light sprinkle of flaky sea salt.
Place into the fridge for 20-30 minutes to set before slicing.
Step 7 - Slice and serve
Cut into 14-16 bars or squares using a sharp knife.
Serve chilled for a softer, fudgier texture or allow to sit at room temperature for 15 minutes for a more traditional flapjack bite.
Chef’s Tip!
Pulsing the granola before mixing creates a better texture and helps the granola bars hold together beautifully while still keeping plenty of crunch.
