NO BAKE PEANUT BUTTER CHOCOLATE BARS
These are plain addictive. You could use almond butter instead of peanut
butter if you prefer. This honestly did not last a day in our household. Check out the New Choczero chocolate chips - even available in white chocolate! Best news is they do not use sugar alcohols!
Almond Coconut Crust:
1 cup almond flour (250 mL)
1/4 cup
desiccated coconut, OR more almond flour (60 mL)
1/4 cup powdered erythritol, OR 6 packets of sweetener (kind for coffee) (60 mL)
1/4 cup
peanut butter, OR almond butter (60 mL)
1/4 cup
unsalted butter (if your peanut butter is salty), melted (60 mL)
3.5 oz sugar-free sweetened chocolate, OR dark chocolate like Lindt 70% (100 g)
OR sugar-free chocolate chips, OR this one
OR sugar-free chocolate chips, OR this one
2 tbsp unsalted butter,
melted (30 mL)
2 tbsp heavy cream (30 mL)
Almond
Coconut Crust: In food processor,
or in bowl of mixer, process almond flour, coconut, erythritol, peanut butter,
unsalted butter and liquid sweetener.
Press
into an 8-inch (20 cm) square glass dish.
Place in freezer.
Chocolate
Topping: Meanwhile in double
boiler, melt chocolate along with butter.
Once it is melted, stir in cream.
Spread over crust layer. Freeze
until set and cut into 12 bars.
Refrigerate.
Helpful Hint: If using dark chocolate, you may need to sweeten it to your taste.
Yield: 12 bars
1
bar
200
calories
3.9
g protein
17.5
g fat
1.7 g fiber
2.5
g net carbs
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INTERESTING ARTICLE WRITTEN BY JIMMY MOORE OF LIVIN' LA VIDA LOW CARB FAME
Jacqueline Eberstein
Dr. William Davis
What does a cardiologist from
Dr. Jay Wortman
At the age of 48, Canadian medical practitioner, Dr. Jay Wortman, was diagnosed with Type 2 diabetes. As a practicing physician, this greatly concerned him as he thought he was doing everything right to prevent such a disease from ever happening to him. Dr. Wortman had closely studied the diabetic diet and knew exactly what drugs were needed to control blood sugar levels and that most lifestyle interventions like diet and exercise were mostly ineffective at treating this condition. After realizing his fasting blood sugar numbers had risen to dangerously high levels, he knew exactly what he needed to do: cut the carbohydrates from his diet. Bucking conventional wisdom about treating his diabetes, he quickly saw his blood sugars normalize, some added weight began to fall off, and the side effects of his diabetes all subsided. He took this knowledge to his patients and to the First Nations people who he conducted a study on using high-fat, low-carb diets which was turned into a fascinating documentary film released in 2008 called My Big, Fat Diet. Learn more about Dr. Wortman's work at http://www.drjaywortman.com.