KookyCat
Well-Known Member
- Relationship to Diabetes
- Type 1
I discovered delicious but surprisingly low carb treat I Grazia magazine this week, so I made some up and they're a hit even with the Godson who has very discerning tastes. So I though I'd share the recipe.
200g almonds (I used whole almonds with the skin for the extra fibre)
150g dessicated coconut (unsweetened)
200g plain chocolate (could use milk if you prefer but there will be more sugar in that)
3tbs of honey (runny, but you could use a liquid sweetener)
2tbs coconut oil (Virgin melted)
1tsp of vanilla essence or the seeds from one vanilla pod
Good pinch of salt
To make
Blitz the almonds in a food processor until they make almond butter (you might need to add a bit of oil or water to get it going). Once like butter add vanilla essence or seeds, coconut oil, and honey and blitz until it's combined nicely. Add the desiccated coconut and blitz until it's like a rough pastry dough. Add the salt and give it another blitz. Line a small baking tray with grease proof paper and wet your hands, then cram the mixture in there until it's about 2 cm tall. Pop in the freezer for a good ten minutes.
Melt the chocolate in Bain Marie or microwave, and stir quickly as its cooling to make it a bit thicker (otherwise the chocolate won't stick). Take the baking tray out of the freezer and slice the mixture into small bars (should make 24 but I only managed 20 🙄), then using two forks dunk them in the chocolate and place on another lined baking tray if you have rock salt sprinkle a bit into the chocolate it looks nice and adds a bit of a tang. Once done Bob in the fridge to set. They should be refrigerated and will keep up to a month or can be frozen.
I worked out my bars are about 7g of carb because I reduced the honey by half and didn't quite use all the chocolate (think chocolate covered kooky). They taste very much like a dark chocolate bounty only nicer 🙂. Goddaughter has requested I make some for her and the young man so they must be good
On the nutritional front generally they are high protein, moderate fat (chocolate and coconut oil)' high in zinc, magnesium and selenium, moderate fibre, high potassium, and medium sodium (very little added salt but nuts and coconut have it naturally) and low in added sugar (the better the chocolate the lower the sugar, I used 70% dark choc, would probably have used 80% if the godson wasn't helping).
Hint, cold pressed coconut oil is very expensive at around £15 for a large jar in health food shops, Holland and Barrett currently have theirs half price, or you can buy HTC coconut oil for a couple of pound in Asda in their Asian food aisle. It's not got the same alleged health properties because it machine extracted but it will work for this because its main job is a binding ingredient (the oil solidifies at room temperature).
200g almonds (I used whole almonds with the skin for the extra fibre)
150g dessicated coconut (unsweetened)
200g plain chocolate (could use milk if you prefer but there will be more sugar in that)
3tbs of honey (runny, but you could use a liquid sweetener)
2tbs coconut oil (Virgin melted)
1tsp of vanilla essence or the seeds from one vanilla pod
Good pinch of salt
To make
Blitz the almonds in a food processor until they make almond butter (you might need to add a bit of oil or water to get it going). Once like butter add vanilla essence or seeds, coconut oil, and honey and blitz until it's combined nicely. Add the desiccated coconut and blitz until it's like a rough pastry dough. Add the salt and give it another blitz. Line a small baking tray with grease proof paper and wet your hands, then cram the mixture in there until it's about 2 cm tall. Pop in the freezer for a good ten minutes.
Melt the chocolate in Bain Marie or microwave, and stir quickly as its cooling to make it a bit thicker (otherwise the chocolate won't stick). Take the baking tray out of the freezer and slice the mixture into small bars (should make 24 but I only managed 20 🙄), then using two forks dunk them in the chocolate and place on another lined baking tray if you have rock salt sprinkle a bit into the chocolate it looks nice and adds a bit of a tang. Once done Bob in the fridge to set. They should be refrigerated and will keep up to a month or can be frozen.
I worked out my bars are about 7g of carb because I reduced the honey by half and didn't quite use all the chocolate (think chocolate covered kooky). They taste very much like a dark chocolate bounty only nicer 🙂. Goddaughter has requested I make some for her and the young man so they must be good
On the nutritional front generally they are high protein, moderate fat (chocolate and coconut oil)' high in zinc, magnesium and selenium, moderate fibre, high potassium, and medium sodium (very little added salt but nuts and coconut have it naturally) and low in added sugar (the better the chocolate the lower the sugar, I used 70% dark choc, would probably have used 80% if the godson wasn't helping).
Hint, cold pressed coconut oil is very expensive at around £15 for a large jar in health food shops, Holland and Barrett currently have theirs half price, or you can buy HTC coconut oil for a couple of pound in Asda in their Asian food aisle. It's not got the same alleged health properties because it machine extracted but it will work for this because its main job is a binding ingredient (the oil solidifies at room temperature).
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