CHOCOLATE-DIPPED COCONUT BARS
If chocolate is not enough to dip all bars, drizzle chocolate over remaining bars. Alternately, make double batch of dipping chocolate; stir nuts into remaining chocolate and freeze on small, flat baking sheet.
13/4 cups unsweetened coconut (425 mL)
1/2 cup whipping cream (125 mL)
1 envelope unflavored gelatin
2/3 cup SPLENDA® Granular (150 mL)
1 tsp vanilla extract (5 mL)
11/2 cups SPLENDA® Granular (375 mL)
6 tbsp skim milk powder, OR (90 mL)
whole milk powder
41/2 tbsp whipping cream (68 mL)
3 tbsp unsalted butter, melted (45 mL)
11/2 tbsp water (22 mL)
3/4 tsp vanilla extract (3 mL)
11/2 oz unsweetened baking chocolate (45 g)
In food processor food mill or blender, grind 1/4 cup (50 mL) of measured coconut finely. In medium saucepan, place ground coconut, whipping cream and gelatin. Stir and remove from heat as mixture thickens and just starts to boil. Add SPLENDA® Granular and vanilla extract. Stir in remaining coconut. Press firmly into 8-inch (20 cm) square glass baking dish and smooth with back of dessert spoon. Freeze 20 minutes. Cut into 7 bars and cut horizontally through center. Dip bars in Dipping Chocolate below and place on wax paper on cookie sheet. Freeze until chocolate is no longer sticky. Refrigerate.
Dipping Chocolate: In blender or food mill (food processor attachment), blend SPLENDA® Granular and skim milk powder (no blending required with whole milk powdered option) until fine. In medium bowl, combine blended mixture, whipping cream, butter, water and vanilla extract. Stir with wire whisk.
In another cereal bowl, microwave chocolate 2 minutes or until almost completely melted. Stir until chocolate is completely melted. Use soft spatula to scrape all chocolate out of bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 10 second intervals in microwave oven, being careful not to overheat.
CHOCOLATE-GLAZED PROTEIN BARS
These firm, chewy bars taste wonderful. The Black Forest Bar is the best!
1 oz unsweetened baking chocolate (30 g)
2 tbsp butter (25 mL)
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free (25 mL)
2 tbsp SPLENDA® Granular, (25 mL)
1 tsp vanilla extract (5 mL)
3/4 cup Chocolate Whey Protein (175 mL)
(sweetened with sucralose, if possible)
3/4 cup blanched whole almonds, chopped (175 mL)
1/2 cup unsweetened coconut (125 mL)
4 SPLENDA® packets
1 tbsp unsalted butter (15 mL)
1 tbsp whipping cream (15 mL)
1/4 tsp vanilla extract (1 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/2 oz unsweetened baking chocolate, (15 g)
Melt chocolate and butter in microwave oven 2 minutes. Stir in cream, Da Vinci® Sugar Free Chocolate syrup, SPLENDA® Granular (if using) and vanilla extract until smooth. Add Chocolate Whey Protein, almonds, coconut and SPLENDA® packets. Combine very well and press into 9 x 5 x 3-inch (2L) loaf pan.
Chocolate Glaze: In cereal bowl, melt butter in microwave oven. Stir in cream, vanilla extract and SPLENDA® Granular until smooth. Stir in chocolate. If necessary, microwave 10 seconds until molten. Spread over surface of mixture in loaf pan. Chill until firm. Cut into 9 bars.
Variation: Black Forest Protein Bar: Add 10 pitted cherries, finely chopped. Use 1/2 cup (125 mL) whole almonds, chopped. Add an extra 2 tbsp (25 mL) Chocolate Whey Protein Powder. Omit Da Vinci® Sugar Free Chocolate syrup. For extra moist bars, leave the syrup in the recipe. (5.5 g Carbs)