hazelnut protein keto granola toffee bark (Edit recipe)

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hazelnut HEAVEN 🌰✨

this bark starts with a hazelnut version of my protein keto granola for the base. it is then layered with a maple-miso hazelnut protein toffee (YUM!), melted chocolate, & topped with crushed hazelnuts.

think ferrero rocher × saltine cracker Christmas crack × crunchy bark — now fully upgraded to be high-protein, sugar-free, gluten-free, & honestly one of my all-time favorite creations.

keep this beauty in your freezer for a snack or dessert that’s indulgent, satisfying, &blood-sugar friendly anytime! 🍫❄️💪

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

26

Serves: 48

Ingredients

dry ingredients

1/2 cup Chia Seeds, ground
1 cup Hazelnut, roughly chopped
1/2 cup Pumpkin Seeds, roughly chopped, may sub any nut or seed
1/2 cup Pecans, roughly chopped, may sub any nut or seed
1/2 cup Hemp Hearts, roughly chopped, may sub any nut or seed
1 tsp Cinnamon, Ground
1/2 tsp Chocolate Caramel Salt Electrolyte Mix - LMNT, or salt of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 300.
in a bowl, combine chia seeds, hazelnuts, any other nuts/seeds, cinnamon, & salt of choice.
to a saucepan, add butter & melt over medium heat.
stir butter occasionally & cook for an additional 8-10 minutes to brown.
stir in hazelnut butter, monk fruit, & miso until dissolved.
remove from heat, mix in remaining vanilla extract, maple extract, & hazelnut collagen peptides.
using a large spatula, thoroughly mix wet ingredients into dry ingredients.
set aside, while preparing toffee.
to make “protein toffee”, add butter to sauce pan (can use the same one you just used), then melt butter & brown like previous instructions.
this time, stir in all remaining “protein toffee” ingredients & mix until everything is dissolved.
add granola to a half-sheet baking sheet, then bake for 10 minutes.
take granola out of oven & mix thoroughly.
press down mixture very firmly, then pour “protein toffee” over top.
bake for an additional 15 minutes.
once the granola is done baking, add semi-sweet chocolate baking chips on top & bake for another 3-5 minutes.
using a spatula spread melted baking chips over bark & sprinkle with crushed hazelnuts.
allow to cool, then place in the fridge or freezer for 15-30 minutes before breaking into bark pieces.
store bark in the freezer to enjoy at anytime!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	13 g
Carbohydrates:	6 g
Protein:	9 g
Cholesterol:	5 g
Sodium:	33 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.