CASHEW CHOCOLATE
It is a keeper recipe. Such a quick and simple recipe high on taste. In the Helpful Hints, I give a variation that might suit some people more. Cashews are an excellent choice for keeping blood sugar stable due to the balance between carbs, protein, fat and fiber. They are also very satiating.
Keep this chocolate in the refrigerator in an airtight container. Keep in the freezer for longer storage. You could also potentially make chocolate cashew clusters of these just dropping on parchment paper on a baking sheet, but my way is a lot quicker and easier. However, it is common to make cashew clusters and top with flaky sea salt, and you may prefer that. At room temperature, the main recipe will melt but the alternative in the Helpful Hints will remain soft.
Remember another alternative is to replace some of the chocolate with organic cocoa butter. The chocolate coating for the first recipe is a bit sweeter and the alternative is a slightly darker chocolate; however, even with my sweet tooth, both recipes are lovely to me. I love chocolate-covered cashews. You may use another nut if you prefer.
INGREDIENTS:
6 oz {1 cup; (250 mL)} sugarless chocolate chips (180 g)
2 oz unsweetened chocolate (60 g)
3 tbsp peanut butter (45 mL)
1 tbsp coconut oil (15 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4
tsp vanilla extract (1 mL)
11/2 cups cashews (375 mL)
INSTRUCTIONS:
Line an 8-inch square pan with wax paper.
In
double boiler or a makeshift one (or use the microwave oven), combine chocolate
chips, unsweetened chocolate, peanut butter, coconut oil, liquid sweetener and vanilla
extract. Stir occasionally until all is molten
and smooth. Stir in cashews. Pour chocolate mixture into prepared pan. Freeze 1 hour and then keep in the fridge.
Helpful Hints: If you cannot tolerate the sweeteners that they use in chocolate chips very well (my husband), here is a way around that. Reduce the chocolate chips to 4 oz (125 g) and increase the unsweetened chocolate to 4 oz (125 g). Now you need to sweeten to taste. I like to add a bit of allulose {up to 2 tbsp (30 mL)} and a bit more liquid sweetener.
Yield: 25 squares
1
square
95.0
calories
1.8
g protein
7.2
g fat
0.5 g fiber
3.4 g net carbs