Servings: 12

70g Cashews 70g Cashews
70g Walnuts 70g Walnuts
175g Hubbards Keto Fix & Fogg Everything Butter Crispy Crunchy Granola 175g Hubbards Keto Fix & Fogg Everything Butter Crispy Crunchy Granola
½ Cup Coconut Oil ½ Cup Coconut Oil
4 tbsp Queen Sugar-Free Maple Flavoured Syrup 4 tbsp Queen Sugar-Free Maple Flavoured Syrup
½ cup Healtheries No Added Sugar Milk Chocolate Baking Bits ½ cup Healtheries No Added Sugar Milk Chocolate Baking Bits
 
Chocolate base Coating and decoration: subheading: Chocolate base Coating and decoration:
100g 1 bar Lindt Excellence Chocolate Block Cocoa 95% 100g 1 bar Lindt Excellence Chocolate Block Cocoa 95%
2 tbsp Coconut Oil 2 tbsp Coconut Oil

Making the Bar mixture: subheading: Making the Bar mixture:
Get the 70g Cashews, and 70g Walnuts add them into a blender and give them a whiz for a few seconds, then add the 175g Hubbards Keto Fix & Fogg Everything Butter Crispy Crunchy Granola and whiz the entire mix up for a few more seconds to get a chunky blend, don't make the mixture to fine.
Add the mixture into a mixing bowl and set aside.
Melt the ½ Cup Coconut Oil for 60 seconds, then add the 4 tbsp Queen Sugar-Free Maple Flavoured Syrup into the coconut oil, and mix it up until both are fully combined.
Tip the coconut oil and sugar-free Maple Flavoured Syrup and the ½ cup Healtheries No Added Sugar Milk Chocolate Baking Bits into the nut mixture, stir in the oil with a spoon until it's fully combined.
Using Silicone Bar molds: subheading: Using Silicone Bar molds:
Get your 2x silicone bar molds ready, spoon in 2 to 3 normal tablespoons of the Granola mixture into each rectangle mold, and level out each bar of the mixture with a spoon.
Place the molds into the fridge to set, best overnight.
Using square tin (Lined with Baking paper): subheading: Using square tin (Lined with Baking paper):
Spoon all the mixture into the baking paper in the tin, smooth out until it's nice and level, then place the molds into the fridge to set, best overnight.
Once it is set cut into even rectangles and set aside in the fridge.
Making the chocolate base coating: subheading: Making the chocolate base coating:
In a 2-pot system, (pot with some water in with a heat-proof bowl on top to melt the chocolate in)
While the caramel is cooling, make your chocolate top: combine 100g 1 bar Excellence Chocolate Block Cocoa 95% with 2 tbsp coconut oil.
Decoration and coating: subheading: Decoration and coating:
Prep, (Have a large baking tray lined with baking paper ready for the bars to sit in, makes it easier to move them to the fridge to set).
Once melted, let it cool for about 10 minutes then pour it into a dish so it's only about 3 mm deep.
Get a bar and dip the base into the chocolate, lit the excess chocolate drip off.
Place the bars onto the baking paper tray with the base chocolate side upwards.
Repeat with all the bars, and let them set, store in the fridge is best. Pour the leftover chocolate into a cup or bowl and set aside for the topping.
Chocolate top decoration: subheading: Chocolate top decoration:
Once the chocolate base is set, get the out and turn them all over, get your leftover chocolate, remelt it, get a teaspoon, get a teaspoon of chocolate and drizzle it over the tops of the bars until you are happy with them, let them set again for 30 minutes or so.
Place the finished bars in a sealed container and store them in the fridge, enjoy.

2x silicone bar molds needed or use a square tin lined with baking paper  2x silicone bar molds needed or use a square tin lined with baking paper
No sweetener is needed for this recipe, the sugar-free maple syrup does the job.  No sweetener is needed for this recipe, the sugar-free maple syrup does the job.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves