signalsRecipe For Sugar-Free Coconut Bark
March 22nd 2007 18:25
Hi everyone!
This is a great recipe for those who are low-carbing, diabetic or just watching their sugar. (From Low Carb Friends)
You need:
1/2 cup coconut oil
1 oz unsweetened baking chocolate
5-6 packets of Splenda
3 tbsp chopped almonds (optional)
Coconut oil is usually solid at room temperature, so you need to melt it. I suggest a "double-boiling" method where you put hot water in a bowl, then put in a smaller bowl with the oil. For some reason it's not supposed to go in the microwave.
Melt the baking chocolate. (you can do this in the microwave or by the same method).
Mix these two together, along with the Splenda packets and whatever else you want to use (nuts, etc).
Pour it onto some wax paper on a plate, refrigerate, than break up and serve!
Delish! Let me know if you've tried it.
Claire S.
This is a great recipe for those who are low-carbing, diabetic or just watching their sugar. (From Low Carb Friends)
You need:
1/2 cup coconut oil
1 oz unsweetened baking chocolate
5-6 packets of Splenda
3 tbsp chopped almonds (optional)
Coconut oil is usually solid at room temperature, so you need to melt it. I suggest a "double-boiling" method where you put hot water in a bowl, then put in a smaller bowl with the oil. For some reason it's not supposed to go in the microwave.
Melt the baking chocolate. (you can do this in the microwave or by the same method).
Mix these two together, along with the Splenda packets and whatever else you want to use (nuts, etc).
Pour it onto some wax paper on a plate, refrigerate, than break up and serve!
Delish! Let me know if you've tried it.
Claire S.
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Comment by Anonymous
Thanks for the recipe, think I'll try this one ... it'll give me more of the coconut oil I need and satisfy a craving too.