K4K Pack n Go Fauxgranola Bars

Sometimes you want that grab and go snack/meal and this is where these beauties comes into play!! This is a recipe from my current challenge and a BIG favorite! When I am busy it’s a quick lunch! Or if I am out hiking, to the beach, or just running errands (which lets face it thats where I am if I am if I am not cooking/cleaning hahah). It’s fiber filled so very filling too! Plus... CHOCOLATE!!

K4K Pack n Go Fauxgranola Bars
Makes 16 Servings
1 Serving:349 Calories, 31g Fats, 4g Carbs, 8g Protein
Start to table time: 1 hour including refrigeration


¼ Cup Psyllium husk
1 ½ Cup Sliced almonds
1 ½ Cup Pecans, chopped
1 Cup Walnuts, chopped
2 Cup Unsweetened coconut flakes, tightly packed
2 Large egg
½ Cup Brown Swerve or Erythritol
6 Tbsp Peanut Butter
2 Tbsp Coconut oil
3 tbsp unsweetened coco powder
1 tsp Salt
½ tsp Cinnamon
2 tsp Vanilla Extract

Drizzle:
½ Cup Sugar free/Low carb chocolate chips ( Choczero is my favorite and you can get 10% off on their website with promo code KETO4KARBOHOLICS)
1 Tbsp coconut oil

Directions:
Heat your oven to 375F degrees and line an 8x13 inch pan with parchment paper.

Place the nuts and coconut flakes on 2 separate small baking sheets (nuts on one coconut flakes on the other). Bake until golden brown and toasted. The coconut will only take 1-2 minutes on the bottom rack, the nuts about 5-7 minutes. Let cool completely. Reduce the oven temperature to 350F.

In a large bowl, whisk together the egg , cocoa powder, and erythritol.
In a separate small, microwave-safe bowl, melt the peanut butter, vanilla extract, and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.

Combine all of the ingredients together now (except the drizzle) and mix very well.

Press very firmly into the prepared pan. Bake until the top just feels set, about 17 minutes at 350F degrees. Let cool COMPLETELY to room temperature in the pan.

Then melt the chocolate chips and coconut oil together in the microwave at 30 second intervals until melted. Drizzle the chocolate over the top. Refrigerate the bars for 30 mins then cut into bars.