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Dark Chocolate Candy
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Serving Size: 8
4 oz unsweetened chocolate
1 stick butter
1/4 cup cream
1-1/2 tsp vanilla
1 dash salt
1 cup Splenda
3/4 cup chopped or crushed nuts
Melt butter and chocolate (can do in microwave). Stir in salt and splenda, followed by liquid ingredients. Stir quickly until it gets a thicker creamy texture and then stir in the nuts. Drop by spoonfuls onto a foil-lined cookie sheet and freeze until hard. Can do in foil candy cups too. If you powder the nuts (or use unsweetened coconut instead) you can pour into a tray, freeze, and then cut into squares. Keep in tupperware in the freezer.
Don't try to add syrup, more liquid, or more Splenda packets to this. It is an emulsion and will separate on you if you change the amounts. Messy stuff! When this happens, all the butter comes out and floats to the top, and there is nothing that will fix it.
It is not possible to make a chocolate bar that holds together at room temperature using Splenda or any other sugar substitute. Sugar is needed to act as a binder and to fill out the volume. The LC ones you buy are made with sugar alcohols to do this "filler" part of the job, which is not an option for many of us. Not only do they make many people violently sick, they also cause weight gain in many.
The homemade chocolates usually use butter and/or some type of cream cheese to make the whole thing "gel".
You can use unsweetened coconut or flax seed meal in place of the nuts if you want.
Per Serving: 278 Calories
29 grams fat
7 carbs
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