Sugar-Free Mini Candy Bars
It’s official: we’re within the season of sugar. I’ve to say, I used to be a bit of shocked this yr to see Halloween sweet already making its approach into shops in mid-August, however now there’s no denying it… the season is upon us!
So, in an effort to have fun Halloween, but additionally care for my physique, I made a decision it was time to make some sugar-free mini sweet bars! These are completely scrumptious and are much like peanut butter cups, however are made with cacao powder, coconut oil, and almond butter. These mini sweet bars are so enjoyable and simple to make that they’re excellent for making with children — or simply to take pleasure in together with your grownup associates.
My favourite half about this recipe is that it doesn’t spike blood sugar. In case you battle together with your blood sugar and don’t need to find yourself feeling hangry (or with cranky children), these are excellent! This recipe makes use of coconut oil and almond butter so as to add wholesome fat (together with some protein) and stevia for sweetness. The top result’s a scrumptious dessert that satisfies your candy tooth whereas nonetheless taking good care of your physique!
I wished these to seem like mini sweet bars so I made a decision to make mine in an ice dice tray. Since we’ll be freezing the bars alongside the way in which, the ice dice tray additionally made the method tremendous handy. Nevertheless, when you’d favor to have these within the form of conventional peanut butter cups, you need to use a muffin tin with liners as an alternative!
To get began, we’ll want some provides:
- Coconut oil
- Cacao powder
- Liquid stevia drops
- Vanilla Extract
- Almond Butter
To make the underside layer (in addition to the highest layer), you’ll soften some coconut oil and mix it with cacao powder and the stevia. Combine effectively, then pour into the ice dice tray (or muffin in) and freeze till strong.
Subsequent, we create our almond butter layer by combining melted almond butter with coconut oil, vanilla extract, cinnamon, and stevia. Pour into the tray and freeze till strong.
Lastly, we repeat the chocolate layer, let the whole dessert freeze for about an hour till strong after which we now have it!
These sugar-free mini sweet bars are sooo versatile that I’d encourage you to mess around with additions and toppings. I did just a few batches of those and made some enjoyable additions like including sea salt to the highest chocolate layer and likewise including a fourth layer of coconut oil together with coconut flakes and chopped nuts.
Be aware: I often preserve these within the freezer they usually’ll final for a number of months. For the reason that base of those is coconut oil, you will want to maintain them within the fridge or freezer to forestall the coconut oil from melting.
And, when you’d favor to not use stevia, be at liberty to substitute one other sweetener of your selection (maple syrup and honey each work nice!)
- 1¼ cups (melted) coconut oil, divided
- 2 tablespoons cacao powder, divided
- 30 drops liquid (vanilla or plain) stevia, divided
- ⅓ cup almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Combine ½ cup coconut oil, 1 tablespoon cacao powder, and 10 drops of stevia collectively. Pour into an ice dice tray, then freeze for 15 minutes till the layer is strong.
- Subsequent, soften the almond butter utilizing a double boiler or microwave. Combine the melted almond butter with ¼ cup coconut oil, vanilla extract, cinnamon, and 10 drops of stevia. Pour into the ice dice tray, then freeze for 15 minutes till the layer is strong.
- Lastly, combine the remaining ½ cup coconut oil, 1 tablespoon cacao powder, and 10 drops of stevia collectively. Pour into the ice dice tray, then freeze for an hour till the chocolate bars are strong.
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