(As seen on @wyldandfit)
January for many of us is a time to review our diets, cut back on indulgence and focus on our health and wellness. I am sure many of you reading this post will already be doing some kind of detox, diet or ‘Dry January’ as we speak! And for those of you with a sweet tooth, like me, the cravings can make life very hard and pretty miserable – however, I have a solution!
These nut butter bites are not only nutritious, but also sugar free and dairy free too! They have been my ‘go to’ lifesaver whenever I am on my strict, no sugar, low carb diet and will be my best friend this week to keep me on track on my first week back after an indulgent month of festive food and drink!
These treats are so easy to make, involve zero cooking and will keep in the freezer for weeks (if you don’t eat them all at once!)
Low Carb Sugar Free Chocolat Nut Butter Bites Recipe
For the nut base:
- 84g almond flour
- 56.7g coconut oil
- 45.5g Nativia sugar free natural sweetener icing mix (I get mine from Ocado/Waitrose, but most supermarkets should have something similar)
- 129g peanut butter or another nut butter of your choice (we like Pip & Nuts almond and coconut butter)
- 1/2 tsp vanilla extract
For the topping:
- 100g of 90% cacao chocolate bar
- Spoonful of coconut oil (helps it go further!)
Other things you need:
- Baking Tray
- Baking/cling film Paper
- Mix all the base ingredients together. I always find it helps to melt the coconut oil a little prior so that it is in liquid form – this makes it much easier to get all the ingredients to mix evenly.
- Meanwhile, break the chocolate up into bits, then melt in a microwave (30 secs at a time to avoid burning) along with the coconut oil. Stop, check and stir every 30 seconds until fully melted
- Line a baking tray with clingfilm or baking paper to avoid sticking, plus it also means no washing up as it protects the tray from getting dirty!
- Fill the tray with the base mix, patting down with the back of a spoon to make sure it fully reaches into the edges and corners.
- Pour the melted topping over the base, then tilt the tray around to let the topping cover all the edges and even dribble down the sides a bit for full coverage.
- Put in the freezer, on a level surface, for 30 mins to set.
- Using a knife (be careful), remove from tray and cut your slab up into bite size chunks. Pack in a Tupperware (or similar) box and store in the freezer ready for you to snack on whenever!
I find these are best enjoyed after 5 mins out of the freezer to warm slightly.