In search of the perfect Cocoa Crack recipe!
 

I am not having much luck with cocoa crack! I've tried 3 different recipes and it's like Goldie Locks--either too bitter, too sweet or too grainy. Please tell me someone has the magic recipe! I've tried various sweetners with different results. I just need ONE tried and true recipe pretty please!! :aprayer:

BTW--this was the closest I came to success but it was fairly grainy in texture even though I stirred and stirred and it was a bit too sweet for me and had a little aftertaste from the Truvia.


4T of coconut oil
4T of Hershey's cocoa powder
4T of Truvia
2T HWC
1T water
1/4 C of crushed pecans (I used macadamia nuts for the fat fast)

I melted the coconut oil in a bowl over boiling water. I mixed the coco pdr and Truvia to get all the lumps out then added it to the butter. I then stirred it constantly until smooth, added the water to thin it out and then the cream. Lastly I added the nuts. Then I poured it into lil muffin tins and popped it in the freezer. After it sets up move it to the fridge.

I take equal parts of CO and cocoa, maybe a touch less cocoa.
I like to mix my sweeteners.

I don't measure but I'll give it a shot.

Take a Tbl of chocolate or vanilla torani or davinci. barely warm it in microwave. Stir in 1-2 tbl of xylitol. stir stir stir til grains dissolve. It's quicker if you smash the xylitol in a coffee grinder first. After you mix in the CO the grains will not disappear, no matter how hard you stir.

Next melt your CO and add your cocoa. Stir in the xylitol mixture and adjust with either splenda packets, liquid stevia, or both.

3 T cocoa
3 T CO, melted but not hot
1 T torani
1.5 T xylitol
1 pack splenda
8 drops stevia
pinch of salt to balance the sweet

You're aiming for 3 T worth of sweetener or a touch more if you use dark cocoa.
I count 1 T torani as half a T of sweetness.
1.5 xylitol is 1.5 T
1 pack splenda is 2/3 T
8 drops stevia is 2/3 T

so thats 3 1/3 T of sweetness because I use dark cocoa.

Here's another method:
3 T cocoa
3 T CO, melted but not hot
1 T heavy cream, barely warmed in microwave (5-8 seconds)
3 packs splenda
12 drops stevia
3 packs truvia

mix sweeteners in cream, whisk everything together. If it needs a shot of sweet, use torani. Otherwise use vanilla and a touch of cinnamon and salt.

And so ends my crack novel. :)

PS I use the frig to harden it. When I used the freezer, it seemed grainy and kind of watery.
By the way, I think you have too much liquid in yours. Reduce the cream or omit the water.

Thanks for all the recipes! I actually left the water out of my recipe because it was already pretty soupy with the coconut oil. That last recipe must come out VERY sweet with the truvia, spenda and stevia. I'll play around with it some more--I just hate using up my expensive coconut oil only to have it come out crappy LOL

i have one, nicole, but it has almond flour and protein powder. will post if you're interested. :)

Subscribing. I had seen once a recipe for 'white chocolate' cocoa crack. Did I imagine it or does it really exist?

Nicole, I read somewhere that too much cocoa powder may make it too bitter--I used one cup of melted coconut oil and mixed in 3/4 cup of cocoa powder. I didn't add any heavy cream or water. I also used Xylitol but first ground it fine in a coffee grinder. You can actually season it to taste--adding the sweetener little by little until you get the sweetness you want. I didn't try it with Truvia yet. (I had a lot of xylitol and erythritol to use up that I initially purchased, before striking gold with the Truvia). But I wonder if the stevia in the Truvia is causing some of the bitterness?

this one works for me. I make a small batch though:

1 tbsp ground almonds
1/2 tbsp erythritol
1 tbsp CO
1 tbsp butter
1 tbsp cocoa powder
tiny pinch of salt
6 drops nunaturals vanilla stevia
1 tbsp HWC

I toast the almonds in a small frying pan, then push it to the side and add the erythritol to the pan so it melts, then the butter and CO and mix with the erythritol. add everything else, cream last. freeze. ;)

if you don't let the erythritol touch the almonds before you get it mixed into the fat, the only grit seems to be from the almonds themselves. and it's pretty tasty.

Great. Now I have the shakes and have to get me some crack. (cocoa...)

In what phase of the protocol are you allowed to have the cocoa crack? And how much of it can you have?

In phase 3 if you are following protocol. And you can have as much as your body likes and can handle without going over your window. :)

Thanks Shelby.

subscribing!

The cocoa crack I made was so delicious (a little grainy though). I had company over when my husband discovered the crack in the fridge. Everyone started munching on it. Eyes were getting big as everyone was raving about how good it was. No one mentioned the graininess at all. Just disbelief that it could really be sugar free.

I thought of making some with a little mint extract for a chocolate-mint flavor. Also I will put some chopped walnuts in a batch. My husband ate his crack with a handful of walnuts so he got some in every bite.

Thanks for the recipe Emel.

So I made something the other day that was pretty good. For the beginning of P3 I doubled the protein powder and left out the coconut and nuts. The only difference I will do next time is warm some syrup first and mix in the other sweetener because mine is coming out a little grainy as well...

Cocoa “Crack”


¼ c coconut oil

2T cocoa
2T vanilla protein powder
2t xylitol or erythritol or Splenda to taste
2t vanilla extract
pinch salt
¼ c unsweetened coconut
¼ c finely chopped macadamia nuts, walnuts, pecans



Melt coconut oil in microwave safe container (I use a 2c glass pirex measuring cup). Add sweetener and stir until dissolved. Add other ingredients and stir until combined. Pour or spoon into candy molds or in a flat pan with sides and put in freezer until set. The protein powder, coconut flakes, and nuts can all be omitted or changed. You can sub in ¼ c almond or peanut butter, chopped dried fruit, almond flour, different flavors of protein powder, more or less coconut, chopped dark chocolate, etc. You can also experiment with sweeteners to find the best combo and level of sweetness for your tastes. Obviously you can increase the amounts to double or triple the recipe, as well.

2 tbsp coconut oil
1 tbsp almond or peanut butter
1 1/2 teaspoons cocoa powder
1 tsp vanilla extract
stevia to taste or 2 tbsp xylitol/truvia/erythritol

This is my ultimate favorite. If I'm in the mood I'll add shredded coconut, sliced almonds or chopped macadamia nuts too. YUMMY!

Shirley - Round 3 VLCD 50 - 25.6 pounds Total hcg loss: 88

I've been searching for coconut manna to make a truffle like crack to no avail. I did find some cocoa butter. Has anyone tried it?

terri... i bought a single serve packet of the coconut butter from whole foods friday to take to the hospital for noah's big treatment. it has a great texture much like PB or almond butter. you have to stick the packet in your pocket tho...it's HARD! lol...once it softens up, squish it all up and enjoy. it IS coconutty tasting tho....and i remember you don't much care for that as i don't either. i was able to eat most of the packet....slowly...it did, however, give me grumble tummy. :/ but if i recall you don't have trouble with that....so if you can get past the coconut taste?

Ehh, might skip the Manna. You're right, I'm not crazy enough about Coconut flavor to go to the trouble.

How about Cocoa Butter, ever try that? I got a single serving yesterday at a European Grocery. Trying to figure out what to do with it.

Coconut butter is supposed to be the same as coconut manna. I've been told you can take shredded coconut and put it into a food processor and MAKE coconut manna... I plan to try once I'm in phase 3... doing it now would NOT be good b/c I'd want to try it! :yummy:

I'm a coconut manna addict!! I love using it as a dip for apples or spread on celery! I've not used it in my cocoa crack yet b/c I love my crack recipe that has almond butter or peanut butter so well... I don't want to waste my CM on cocoa crack. :hyst:

Shirley - Round 3 VLCD 51 - 25.4 pounds Total hcg loss: 87.8

I completely ADORE coconut butter. Oh...myyyyy....just a spoon, that's all I need with that stuff!

cocoa butter is a whole different thing. not something you eat like PB or almond butter.

what brand is the single serving of cocoa butter? never heard of that coming that way. but hten i buy cocoa butter 25lbs at a time for lotion making. ;)

where do you find unsweetened coconut flakes? I always see the bags in the baking aisle, but they all say sweetened.

the only place i have seen them is whole foods or netrition.

ah, gotcha. I also want to try that Manna you guys speak of. Oh my. I LOOOOOOVE coconut anything

http://www.lowcarbfriends.com/bbs/ma...ut-butter.html

the one in the first post of that thread is the one i tried. consistency like PB, but totally tastes like coconut...a flavor i can't get used, however. :/

I buy that artisana coconut butter in big jars at Whole Foods.

I have found unsweetened coconut at Walmart. Don't know if that's a fluke, but boy...is it cheap there!

I'll have to look at home. It says for human consumption and well as cosmetics. They sell it on Netrition and people have used it for frosting, bark and whatnot. I found it while I was looking for the manna and figured I’d give it a try.

Honestly I used to HATE coconut... but after using Virgin CO, eating Virgin CO and cooking with it I not LOVE all forms of coconut! :yummy: Coconut manna or coconut butter has the texture of peanut butter, smooth creamy and coco-nutty... YUMMY!! So you HAVE to like coconut to like it. Although the nutiva brand has a mild coconut flavor in my opinion... but maybe that is because I now really enjoy coconut! :D

If you LOVE coconut you will become addicted to coconut manna.... it is rich and lovely... but I can literally eat a cup full in a day, so have to restrict myself... OR ELSE! ;)

I made emel's cocoa crack recipe again and this time I used my handheld mixer instead of whisking by hand and there is no graininess at all! I'm really pleased with the texture and everything about it.

My daughter had been over and tasted my first batch. She raved about how delicious it was. Yesterday she was over again and asked if I had any cocoa crack. I gave her some of my new batch and she says, "it's different. It doesn't have those crackles in it."
So I explained how I achieved the smooth texture this time and she goes, "Oh that's what I really liked about it. I liked the crunchies. Next time make it with the crackles."

Go figure.