Fitness Minutes: (2,666)
3,665 9/29/13 7:10 A
Thank You! I copied and printed this off!
Fitness Minutes: (555)
69 9/29/13 5:33 A
These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carbs enthusiasts and people who have Diabetes or a gluten intolerance.ngredients:
5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa 5 Tablespoons (65 gms by weight) Virgin Coconut oil- solid room temperature 5-7 Tablespoons granulated "equal measure" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-) 1/2 teaspoon Vanilla extract- may substitute with Banana extract or? 2 Tablespoons sweetened Coconut flakes
silicone candy mold or flexible Ice cube tray
In a glass bow, use a fork to mix the cocoa, coconut oil and splenda together until thoroughly combined. It will be a thick paste. Stir in vanilla extract. Taste the mixture and add more splenda to taste. Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well. For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside. Pinch a small amount of flaked coconut into each candy pocket of the mold. Spoon the chocolate mixture over the flaked coconut. Refrigerate for 30 minutes or until completely solidified. Pop the chocolates out of the mold and ENJOY!
P.S. There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will!
Let me know if you like it :)
Fitness Minutes: (2,666)
3,665 9/18/13 3:04 P
Yum Thanks Patty!
Fitness Minutes: (170)
12 9/18/13 12:01 P
I got this from Linda's Low Carb website. **I haven't tried it yet...but planning on making it this weekend**
Break the chocolate up into small pieces and put in a microwaveable bowl along with the coconut oil. Microwave on 50% power about 1 minute or until the chocolate has melted. Add the Splenda and stir to blend well. Pour into a small container lined with nonstick foil. Freeze until firm then break or chop into pieces. Store in the refrigerator or freezer for best results. It melts very quickly at room temperature.
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