Easy Keto Chocolate Crunch Bars Recipe (Vegan)

For all of my fellow chocolate lovers who are eating low-carb or keto, here’s a must-make recipe. These keto chocolate crunch bars are quick and easy to whip up–and they’ll satisfy those chocolate cravings! 

Even better, there’s no baking required, and these chocolate bars only take about five minutes to put together.

Keto Chocolate Crunch Bars Recipe

Who doesn’t love a crunchy, chocolatey candy bar? With this low-carb, keto makeover, you can get your chocolate fix while sticking to your eating plan.

The yummy chocolate base has crunchy, good-for-you chopped walnuts mixed in. And, there’s no refined sugar in this recipe. You get all that delicious chocolate flavor in a sugar-free, vegan, and keto-friendly bar! What’s not to love?

How to Make Vegan Keto Chocolate Crunch Bars

Here’s everything you need to make this tasty (and low-carb) chocolate snack.

• ¼ cup coconut oil
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar free maple syrup (or substitute agave nectar or a monk fruit-sweetened syrup)
• Splash of vanilla extract
• 1-2 dashes of pink salt
• ½ cup chopped walnuts

After lining a loaf pan with parchment paper, melt coconut oil in a glass measuring cup. Add the cocoa powder, sugar free maple syrup, vanilla extract, and a dash of salt.

Whisk to combine. Then, taste and adjust the salt and sweetener, if needed.

Add walnuts to a Ziploc bag. Below, you can find other nuts that can be substituted if you’d like.

Use a rolling pin to crush the walnuts into small bits.

Stir the chopped walnuts into the cocoa mixture.

Use a rubber spatula to transfer the mixture to the prepared loaf pan, and spread into an even layer.

Place the loaf pan in the freezer to allow the chocolate to harden for 30 minutes. 

Slice into bars, serve, and enjoy! 

Substitutions

Most nuts are low carb, and we’re using walnuts in this recipe. If there’s something you like better, feel free to swap out the chopped walnuts.

You can try any of these instead:

• chopped hazelnuts
• raw, unsalted pecans
• cashews
• almonds
• peanuts

You can also try mixing in seeds if you’d like. Try sunflower or pumpkin seeds.  

Recipe Tips

You can swap out the sugar-free maple syrup for agave nectar or a monk fruit-sweetened syrup.

To make the bars easier to slice straight from the freezer, run the knife under hot water before slicing.

These chocolate bars will melt at room temperature, so be sure to store them in the refrigerator or freezer. 

If you’re using salted nuts, you may omit the salt in the recipe.

Keep your keto chocolate crunch bars in the refrigerator or freezer.

5 from 1 vote

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Keto Chocolate Crunch Bars Recipe (Vegan)

Prep Time 5 minutes

chill time 30 minutes

Servings 6 bars

Ingredients

• ¼ cup coconut oil
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar free maple syrup
• Splash of vanilla extract
• 1-2 dashes of pink salt
• ½ cup chopped walnuts

Instructions

1. Line a loaf pan with parchment paper, and set aside.
2. Melt coconut oil in a glass measuring cup. Add cocoa powder, sugar free maple syrup, vanilla extract, and a dash of salt. Whisk to combine. Taste, and adjust salt and sweetener, if needed.
3. Add walnuts to a Ziploc bag. Use a rolling pin to crush the nuts into small bits.
4. Stir walnuts into the cocoa mixture.
5. Use a rubber spatula to transfer the mixture to the prepared loaf pan, and spread into an even layer.
6. Place the loaf pan in the freezer to allow the chocolate to harden for 30 minutes.
7. Slice into bars, and serve.

Try these chocolate recipes too —
Easy Vegan Avocado Chocolate Mousse Recipe
Dark Chocolate Superfood Bites Recipe
No-Bake Salted Caramel Chocolate Pie