Almond, Coconut & Chocolate Smash!

Ahhh chocolate – the fixer of all my problems.. ok not really but come on it makes a bad day turn good most days. I love chocolate but as you know on the keto diet we must stay away from sugar and those naughty blood sugar spiking ingredients. BUT what if you wanted to make a yummy dessert for the kids or to take to a friends house for a BBQ to show that healthy is not always boring! Well I give you my Dark Chocolate, Almond & Coconut Smash!

A thin layer of dark chocolate, with scattered toasted almonds and (my fav) coconut chips on top!

CAUTION: This treat does contain  a small amount sugar only because I am going to use a 100g 90% Lindt dark chocolate block as the thin chocolate base. (in this case the grocery store was sold out of Lindt so I had to grab the next best thing The Cadbury 86% dark chocolate 100g block)

Ingredients 

Method:

  1. Turn on the grill and in a foiled tray place in all the almonds and half of the coconut flakes required, mixing them around occasionally for about 5-8 minutes
  2. Lightly toast the almonds and coconut flakes until toasted NOT BURNT
  3. In a pot on the stove boil some water – once boiled, turn down to simmer and place a glass, heat proof mixing bowl over the top (dont let it touch the water)
  4. .In the glass bowl – melt all of the dark chocolate and then stir in the coconut oil, butter and almond spread in the bowl – mixing it all together.
  5. Once that has melted add the liquid stevia and salt, mix well and take off the heat
  6. Line a baking sheet with parchment or wax paper and pour the chocolate mixture in. Spread it out evenly using a silicone spatula
  7. While the chocolate is still hot and has not set – Scatter the toasted almonds and mix of toasted coconut flakes and un-toasted coconut flakes over the top and press gently with your hands so that everything is touching the chocolate.
  8. DONE! Let it set in the refrigerator for at least 45 minutes
  9. once chocolate has cooled and gone hard – remove from fridge – smash the thin chocolate dessert into fairly large pieces (12) and serve cold.

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