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I've been collecting and putting in a document a wide array of LC recipes. Here's one I thought I'd share. The only reference I have is the "adapted by" notation, but I think I got it from a recipe digest e-mail that I receive from a Yahoo Group. I haven't tried it yet, but it looks like a good one.
Chocolate Crunch
Adapted by Lynn
This is not gourmet by any means, but is always available to me, should the chocolate urge hit me. I have trouble with Maltilol, as it side effect is GAS and DIARREAH, for me and will start the sugar cravings big time, stall me for weeks---so this is my answer.
1 cup cocoa butter (or unsalted butter)
1/3 cup unsweetened cocoa powder
2 Tablespoons heavy cream
1/4 cup peanut butter-unsweetened
1 cup unsweetened coconut
1/2 cups nuts of your choice
1/4 cup Splenda
1/8 tsp of Stevia
Melt the cocoa butter in the microwave, stirring frequently, till melted. Add the cream, peanut butter, and chocolate powder, until smooth. Blend in the sweeteners, coconut, and nuts. Pour in a metal 8"x8" pan and freeze. Score and cut after about 1/2 hour, before completely solid. When firm, take out of the pan--I keep it in my freezer and take out a square when I need it.
Stevia is a herb, that has a mild bitter sweet taste to it, so you can combine it with other sweeteners. I like bitter sweet chocolate, so this may not be sweet enough for your sweet tooth, so check for sweetness before freezing. I do use Ross Bars for melting and "painting " Biscotti, or melt it and pour on wax-papered cookie sheet very thinly, break it up and add to cookies, on top of lo-carb ice cream or cheesecake.
Chocolate Crunch
Adapted by Lynn
This is not gourmet by any means, but is always available to me, should the chocolate urge hit me. I have trouble with Maltilol, as it side effect is GAS and DIARREAH, for me and will start the sugar cravings big time, stall me for weeks---so this is my answer.
1 cup cocoa butter (or unsalted butter)
1/3 cup unsweetened cocoa powder
2 Tablespoons heavy cream
1/4 cup peanut butter-unsweetened
1 cup unsweetened coconut
1/2 cups nuts of your choice
1/4 cup Splenda
1/8 tsp of Stevia
Melt the cocoa butter in the microwave, stirring frequently, till melted. Add the cream, peanut butter, and chocolate powder, until smooth. Blend in the sweeteners, coconut, and nuts. Pour in a metal 8"x8" pan and freeze. Score and cut after about 1/2 hour, before completely solid. When firm, take out of the pan--I keep it in my freezer and take out a square when I need it.
Stevia is a herb, that has a mild bitter sweet taste to it, so you can combine it with other sweeteners. I like bitter sweet chocolate, so this may not be sweet enough for your sweet tooth, so check for sweetness before freezing. I do use Ross Bars for melting and "painting " Biscotti, or melt it and pour on wax-papered cookie sheet very thinly, break it up and add to cookies, on top of lo-carb ice cream or cheesecake.
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