Wednesday, January 3, 2018

CHOCOLATE OR CAROB PEANUT BUTTER BARK







CHOCOLATE OR CAROB PEANUT BUTTER BARK

When chocolate temptations abound around Easter holidays, this recipe will come in handy to save you. Breaking off irregular pieces of bark is one of the fun things about bark.  The pieces do not need to be uniform in shape or size for that matter.  That is why the nutritional analysis is more of a guestimate for this recipe.  You may get more pieces or you may break off fewer, bigger pieces.  It is up to you.

NOTE:  See Helpful Hints for how you can play with this recipe to make it more tailored to what you would like or what you have on hand in your pantry.  If using Baker's unsweetened chocolate, you will need a sweetener like powdered erythritol as well to sweeten adequately.

4 oz sugar-free chocolate chips, OR (125 g)
  Baker’s®  unsweetened chocolate,
  OR unsweetened carob chips*
Liquid sweetener to equal 3/cup (175 mL)
  sugar
2 tsp whipping cream* (30 mL)
1 tbsp olive oil (15 mL)
1/cup peanut butter (60 mL)
2 tbsp coconut oil (30 mL)
1/cup vanilla whey protein (60 mL)

Line a jelly roll pan with parchment paper.

In double boiler (or use one bigger and one smaller pot), combine chocolate chips, OR Baker’s unsweetened chocolate, OR unsweetened carob chips, liquid sweetener, whipping cream and olive oil.  Stir occasionally over medium heat until the chocolate has melted.

In small bowl, combine peanut butter and coconut oil.  Nuke 30 seconds.  Stir in vanilla whey protein into the peanut butter and coconut oil mixture; mix well. Add whey protein mixture to molten chocolate and stir to combine well.  Pour the chocolate over the parchment paper into a rectangular shape to the thickness that you desire (remember the chocolate freezes fairly hard).  Place pan with chocolate in the freezer.  Break off pieces once hardened and enjoy. 

Helpful Hints:  You can use unsweetened Baker’s chocolate.  Just make sure to sweeten appropriately.  Remember sucralose and stevia on their own won’t do the trick.  Use a combination of sweeteners…usually adding in erythritol or xylitol (powdered).  Just be careful with xylitol as it is literally deadly for dogs (causes prolonged hypoglycemia).  This chocolate gets even harder after a couple of hours in the freezer, however, it hardens enough to eat within 15 minutes.

*If using unsweetened Baker’s chocolate, use 2 tbsp (30 mL) whipping cream.  I used Gold Standard French Vanilla Cream Whey Protein....from GNC.

Yield:  30 servings
Choc chips/choc/carob
47.2/49.3/47.4 calories
1.2/1.4/1.5 g protein
3.6/4.8/3.6 g fat
0/0.6/0.5 g fiber
0.6/0.8/1.9 g net carbs

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