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Post by cheeseaholic on Aug 21, 2004 0:29:50 GMT -5
This is a variation on the coconut oil chocolate…….it’s fantastic……tastes like Nestles Coconut Rough or at least how I remember it tastes……
The ingredients are in small quantities because I’ve only been making test batches.
5 tsp cocoa 1½ tbsp coconut oil 5 crushed Splenda tablets (1/4 cup sweetner) 15-20g toasted unsweetened desiccated coconut 1½ tbsp double cream (any cream will probably do)
First toast the coconut in a non-stick pan on the stovetop or in the oven. Be careful…..once it starts to go brown it only takes seconds before it’s done. Combine first four ingredients well and then add cream. The cream makes the mixture harden quickly and also makes it quite thick so I sit the bowl in hot water while mixing to keep it liquid. Freeze mixture in a container lined with gladwrap or just in blobs on a non stick surface. I use my silicon muffin tray which peels right off.
The carb count will vary depending on the brand of cocoa used. Using Schmidt cocoa the carb count for the entire recipe is approx 6g Using Nestles cocoa the carb count for the entire recipe is approx 9g
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