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Old 02-13-2008, 07:17 AM   #301
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If anyone has any leftover boxes of Keto Crisp Cereal or something similar, it makes a great crisp-type chocolate candy with the bark. I have a old box of Keto Crisp cereal. and just poured some into the mini cups and pour the chocolate in. It kinda floated so there was a flat layer of chocolate on the bottom then crispies suspended in the chocolate on the top.
Very Yum. I've had these boxes for a couple of years cause they are not that special and I don't care for crisp cereals in milk. I like them better in chocolate and ice-cream cakes.
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Old 02-13-2008, 07:48 AM   #302
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This is the one I'm doing:

Almond Joy Coconut Bark


* Exported from MasterCook *

COCONUT BARK - ALMOND JOY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons coconut oil -- organic! virgin, expeller-pressed, melted
1 teaspoon vanilla extract
1 1/2 Tablespoons unsweetened cocoa powder
1/4 teaspoon xylitol -- or stevia - more to taste
2 Tablespoons unsweetened coconut, shredded
2 ounces almonds -- raw, chopped

Melt the coconut oil to a liquid, add in vanilla, cocoa powder and sweetener. Stir to combine and blend well.

Blend nuts and coconut shreds into chocolate mixture.

I use an 8 x 8 cake pan lined with parchament. Pour mixture into pan and tip pan to evenly spread to even thickness.

Place pan in freezer on level shelf and let sit 10 minutes or so. It will harden quickly and breaks with a snap.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 190 Calories; 20g Fat (88.7% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 4 Fat.
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Old 02-13-2008, 10:24 AM   #303
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That sounds cool, MG.
Ha Ha Ha, the Candy Companies had better watch out for us.

I wonder what it would taste like if I coated a bran crisp in chocolate? Probably very odd. I'm thinking Kit Kat!

I'm really liking the choco crisps that I made this morning. I think I may make a pumpkin, flax, sunflower seed, sliced almond, crisp bark for a little extra fiber snack.
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Old 02-13-2008, 10:27 AM   #304
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Do any of you think that these are greasy, or is it something that I am doing wrong? Maybe I need to add something to take that greasy away???
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Old 02-13-2008, 11:55 AM   #305
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Cocapelle,

I thought these were greasy too. I didn't quite care for it. I cannot get over the smell and greasiness of the bark. Mine also wasn't sweet enough. I think someone adds protein powder to take the grease away? I am sure they will chime in.
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Old 02-13-2008, 12:44 PM   #306
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humm, mine only gets greasy if it warms up too much. Just thought I'd mention it in case that might help. I also make mine sweeter then the original recipe called for. I use liquid stevia to sweeten mine. Hope that helps!
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Old 02-13-2008, 03:55 PM   #307
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I eat mine straight from the freezer, to avoid the "greasiness". You can't let it melt before it gets in your mouth or the sensation is much different. I use two drops of EZsweetZ which is the equivalent sweetness of 4T of sugar, so you may have to add some more sweetener.

I made some with flax, sesame, sunflower, pumpkin seeds and whole almonds and It was very nice cause the chocolate basically held the seeds together which I like the best. I'll post pictures next time I make it.
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Old 02-14-2008, 08:22 AM   #308
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Quote:
Originally Posted by metqa View Post
I eat mine straight from the freezer, to avoid the "greasiness". You can't let it melt before it gets in your mouth or the sensation is much different. I use two drops of EZsweetZ which is the equivalent sweetness of 4T of sugar, so you may have to add some more sweetener.

I made some with flax, sesame, sunflower, pumpkin seeds and whole almonds and It was very nice cause the chocolate basically held the seeds together which I like the best. I'll post pictures next time I make it.

Actually 1 drop of Sweetzfree is equal to the equivalent of 1.5 tsps of sugar and 2 drops would be 3 tsps or 1 tbl.

Last edited by lisabinil; 02-14-2008 at 08:25 AM..
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Old 02-14-2008, 11:35 AM   #309
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The recipe I use is:
4-5 Tbs Coconut Oil
2 Tbs cocoa ( I use Hersheys Dark Choc cocoa
2 pkts splenda

I put the jar of coconut oil in microwave until there is enough melted to get the 4 or 5 Tbs. Mix the cocoa and splenda in a small bowl with the oil. Pour onto parchment paper covered plate and either put in freezer (if in hurry to eat) or frig.

I find my plates are concave enough the bark does not pour out and after it is set i can take the parchment paper and break up the bark into bite sized pieces. It is a bit messy as the coconut oil melts on your fingers but it is quite good. I originally tried this with one packet of splenda but it was not sweet enough and tasted like i was eating oil. Also i like to melt the oil as it is easier to mix up and not get little globs of coconut oil in the bark--not too good.
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Old 02-15-2008, 10:40 AM   #310
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Quote:
Originally Posted by lisabinil View Post
Actually 1 drop of Sweetzfree is equal to the equivalent of 1.5 tsps of sugar and 2 drops would be 3 tsps or 1 tbl.
Oops did I type "T"? I meant to type "t".


It's actually EZ-Sweetz brand that I use. I've never gotten around to ordering Sweetzfree, though I've heard lot's of good reviews on it.

What I meant to say that one drop of this stuff is equivalent to 2 teaspoons of sweetness, so my recipe has 2 drops, or the equivalent of 4 teaspoons of sugar.
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Old 02-24-2008, 12:39 PM   #311
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Does anyone know if there are any soy-crisp type cereals still on the market? I'm thinking rice krispies type? I'm going to go through my boxes pretty quickly now that I've been making them into chocolate crisp snacks.
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Old 02-24-2008, 01:45 PM   #312
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Could you use TVP? It's textured vegetable (soy) protein. I've got the unflavored kind. It is made into little crunchy kernels, and I use it in peanut butter chocolate candies.
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Old 02-25-2008, 05:55 PM   #313
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What brand of coconut oil are you using? I'm wondering if that might make a difference. Mine do not seem greasy at all. I eat them straight from the freezer.
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Old 02-25-2008, 06:01 PM   #314
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Adding some pictures.

I use 4-5tbs coconut oil
2 packets splenda
2tbs cocoa (Wondercocoa)
4 smoked almonds per candy

Melt oil in measuring cup. Mix in everything but the almonds.
Add 4 almonds to each muffin cup in a silicone muffin pan.
Pour chocolate oil over almonds.

Place in freezer 15-20 minutes.

Pop them out into a ziplock. Store in freezer.
Attached Images
File Type: jpg coconutbark1.jpg (21.7 KB, 60 views)
File Type: jpg coconutbark2.jpg (18.9 KB, 52 views)
File Type: jpg coconutbark3.jpg (14.8 KB, 56 views)
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Old 02-26-2008, 12:40 PM   #315
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Oh!Oh!Oh! I haven't actually done it yet, but I wondered about making a new treat!

What if you take some cream cheese, add some cocoa powder and sweetener, and used it as a filling for Dark chocolate Cocoa Bark Cups????

My friend gave me a Lindt dark chocolate truffle. It has softer chocolate inside the hard shell, and I wondered . . .
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Old 02-28-2008, 10:27 AM   #316
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Quote:
Originally Posted by Abie View Post
Adding some pictures.

I use 4-5tbs coconut oil
2 packets splenda
2tbs cocoa (Wondercocoa)
4 smoked almonds per candy

Melt oil in measuring cup. Mix in everything but the almonds.
Add 4 almonds to each muffin cup in a silicone muffin pan.
Pour chocolate oil over almonds.

Place in freezer 15-20 minutes.

Pop them out into a ziplock. Store in freezer.

Hey! I just bought some of those silicon muffin cups at Target (6 for $1). Now I've got a good (read legal) use for them. Thanks!
Janice
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Old 03-02-2008, 08:08 AM   #317
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I just had a deliciously vulgar idea. While warming my C.O. Jar to get the last out, I wondered about taking a full jar and just melting the whole thing and adding all the cocoa powder and sweetener right to the jar itself and having just a huge jar of creamy chocolate spread. Horrible! He he .

Oh yeah, I figured you could make some mini cheesecakes in your silicon cups, then after they've chilled a bit, pour teaspoon of melted bark on top like a chocolate glace. I saw something like that in the sweets department at the supermarket. I've never had chocolate and cheese cake, so is that a good idea?
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Old 03-02-2008, 08:36 AM   #318
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Chocolate and cheesecake? I don't see how that could be a bad idea.
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Old 03-05-2008, 09:32 PM   #319
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Here comes another random Tweak.

I have a jar of macadamia nut butter, and no idea what to do with it. It is REALLY runny. I was pouring some C.O. cocoa bark over some seeds and nuts and wondered about drizzling the McNB over the top like ribbon. Well the thin strands of McNB hit the surface and sank beneath but not all the way to the bottom. Cool! When I broke it apart, I had hidden strands of McNB running all throughout the chocolate. Yummy.

BTW, I tried a chocolate cream cheese in the middle truffly cup. It was good but not that impressive. The C.O. is so much softer as it melts in your mouth that it is hard to appreciate the texture differences. Chocolate cheese cake with just the top like I posted earlier would probably be less work and tastier.

Last edited by metqa; 03-05-2008 at 09:35 PM..
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Old 03-05-2008, 09:36 PM   #320
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^Sounds good! That macnut butter is great stuff. I wonder if you could stir in some CO to stabilize it.
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Old 03-06-2008, 12:43 PM   #321
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I always dump some of the oil off the top of a new jar before stirring some of the oil in. You can make it as thick or thin as you want that way.
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Old 03-06-2008, 01:43 PM   #322
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Hmm, I've seen the oil on the tops of almond and peanut butter, but since I get the ones made just from the nuts with no added oil, I usually stir it in since it is just the natural oil from the nut. There was no oil on the top of the McNB, so there wasn't anything to pour off. I guess it was very fresh.
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Old 03-06-2008, 01:54 PM   #323
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Quote:
Originally Posted by metqa View Post
Hmm, I've seen the oil on the tops of almond and peanut butter, but since I get the ones made just from the nuts with no added oil, I usually stir it in since it is just the natural oil from the nut. There was no oil on the top of the McNB, so there wasn't anything to pour off. I guess it was very fresh.
Just store your jars of natural nut butters upside down in your fridge-this takes care of the oil on top problem.
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Old 03-06-2008, 02:21 PM   #324
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Thanks for the tip lisa - I'll spread that around ( pun intended HA)
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Old 03-19-2008, 10:03 AM   #325
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Hmm, This was interesting.

Sorry no picture but next time I make it I'll post one (If it's pretty)

So, I've got these Wheat bran crackers, they have a nice soft-crisp kinda crunchy texture. I thought about those candy bars that have crispy wafers inside and so I took one cracker, and spread a thin layer of almond butter on top and tried to coat the whole thing with chocolate. Well, It looked horrible but tasted nice. I had to make a small pool of chocolate to let the cracker sit in and tried to pour the chocolate over the top, but it just ran everywhere

It was a little hard to eat cause the bran cracker is harder to break when it was frozen with nut butter stuck to it and I had to bite it sideways like my cat does with her meat. Gnaw Gnaw Gnaw Headache.

I think I may saw the cracker in half along the length to make it more board shaped like a twix maybe.
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Old 03-19-2008, 05:16 PM   #326
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HI Metga, could you try pouring a little in a muffin tin, cool it so it hardens, put the cracker on top and then pour more on top so it covers and then cool again? I've made PB cups like that so it just thought it might work for ya
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Old 03-19-2008, 07:41 PM   #327
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I've made this over the past few days. Yummy. It's like candy.
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Old 03-20-2008, 07:01 AM   #328
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HI Metga, could you try pouring a little in a muffin tin, cool it so it hardens, put the cracker on top and then pour more on top so it covers and then cool again? I've made PB cups like that so it just thought it might work for ya
Well, the crackers are quite large, but you've got the right idea. I have made filled cups like that also.

I may use my mini muffin tin It is mostly a matter of finding the right size. that is also deep enough.

BTW, letting it cool first would not work as well since the cracker would just sit on top and break apart when you try to eat it. So for this you'd want to saturate and cover the whole thing in chocolate in one step.
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Old 03-20-2008, 08:39 AM   #329
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I do a double pour. One layer for the bottom and then put the cracker on top and then do another pour over it so it is sandwiched in choc.
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Old 03-20-2008, 10:29 AM   #330
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I do a double pour. One layer for the bottom and then put the cracker on top and then do another pour over it so it is sandwiched in choc.
You've already made a chocolate cracker! and you didn't tell me

Mine came out with a layer of chocolate on the bottom in which the cracker was embedded. I think I will use the same square styrofoam plate I use for my seed and nut bark, since it is high enough to cover almonds, it should cover the cracker too.

what size are your crackers? Mine are like 2x3 inch squares.
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