CHOCOLATE NUT BAR

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family, native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. They were first researched by Spanish botanist and physician Pedro Jaime Esteve, from whose surname originates the Latinized word stevia. The plant was used extensively by the Guarani people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil. Current research has evaluated its effects on obesity and hypertension. It has a negligible effect on blood glucose, and may even enhance glucose tolerance; it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.

 

Serves 20
1-2 hours
117 kcal per serving


Ingredients

• 120 g coconut oil (2 dl melted)
• 40 g cocoa powder
• 0,5 tsp vanilla
• 2/3 tsp stevia powder
• 40 g almonds
• 40 g pecans, coarsely chopped
• 40g walnuts, roughly chopped
• 40g unsalted peanuts
• 40 g dried cranberries

Method

1. Spread the nuts and cranberries on a baking sheet in a mold.
2. Melt the coconut oil, then mix in the cocoa powder, vanilla and stevia.
3. Pour this mixture on the nut mixture, then spread it around with a spatula or spoon so that everything gets covered.
4. Place the mixture in the refrigerator until it has set, then cut into 20 bits.
5. Keep cool!