I never knew what to do with my tub of unsweetened cocoa powder besides using it to flavor my coffee and to sweeten almond milk. It sat in my pantry gathering dust until I discovered I could make a fragrant (thanks to the coconut oil) and tasty chocolate treat by mixing it with coconut oil, a little sweetener and freezing for a few minutes.
I wondered what would happen if I added some almonds to the chocolate treat, and maybe topping with peanut butter but figured it would have too many carbs. I hopped on MyFitnessPal, punched in the numbers, and was surprised to find it only came to 2g net carbs per serving! The resulting snack ended up being sweet chocolate with the crunch of almonds and topped with a salty bite of the peanut butter.
A few things I’ve realized since keeping this snack ready in the refrigerator:
- A small bar fills me up quicker than I imagined. I assume it’s the fat content (90%).
- Having it earlier in the day has caused me to eat less in general. I think I’ve been lacking fat in my diet and this is helping. I also get to choose leaner cuts of meat like chicken breast since I’ve achieved my fat ratios elsewhere.
- I’ve heard of ‘fat bombs’ in the keto diet community but never gave it much attention. I wish I knew about them at the beginning of my weight loss journey as a higher fat ratio does seem to curb appetite tremendously.
Nutritional information per serving: 233 calories, 2g net carb (2g fiber), 24g fat, 4g protein.
1/4 cup Coconut oil
2 tbsp Unsweetened cocoa powder
1 tbsp Heavy cream
1 tbsp Artificial sweetener*
1 oz Salted almonds, crushed (about 24 almonds)
2 tbsp Creamy salted peanut butter
*I used 2 squeezes of Nevella Sucralose To Go zero calorie sweetener
- Crush almonds and spread evenly on a small parchment paper lined container. I used a tupperware lid with raised edges.
- Combine coconut oil and cocoa powder until smooth. If oil is solid, heat in saucepan to melt first.
- Add artificial sweetener and heavy cream, stirring to combine. Pour chocolate on top of almonds, using a spoon to ensure chocolate spreads to the edges.
- Pop the container into your freezer for 10 minutes then remove. Spread peanut butter with a knife on top of hardened mixture and return to the freezer until chilled.
- Remove parchment paper from container and cut chocolate into quarters or desired shapes on a cutting board.
Tips & Suggestions
- The temperature of the heavy milk may begin to set your chocolate as soon as it’s added. Work quickly to transfer the chocolate onto the almonds or you’ll have a messy job ahead of you. Or you could.. you know.. warm the milk.
- If you’re lucky enough to have a brownie square mold like this one you’ll have much nicer looking chocolate peanut bars than mine.
- Drizzle some extra chocolate mixture on top of your peanut butter layer to garnish. Freeze for 10 minutes to set.