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Old 06-21-2010, 10:18 AM   #61
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I have no idea, Gina - guess they would be firmer bars once cooled. Probably be fine.
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Old 06-21-2010, 10:19 AM   #62
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Oh no, the whey protein has nothing to do with sweetness. there are two reasons, one is that i try to keep the number of ingredients to a minimum (most protein powders have at least 4 ingredients in them)... I know like you said, some ingredients, even if not natural are safe, but I just don't like giving my body too many ingredients at the same time. I just wish erythritol had the exact properties of sugar (and i didn't have to add other stuff just to counter the cooling, the dryness, etc) and I would only use it !!!

The second reason is that whey protein is relatively expensive, especially if I look for one that is a unprocessed as possible.

So far, Inulin seems to be a good thing to add to Erythritol. And thanks for the PolyD advice.
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Old 06-21-2010, 10:24 AM   #63
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I have no idea, Gina - guess they would be firmer bars once cooled. Probably be fine.
Thanks, maybe I will just wait until I pick up some olive oil.
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Old 06-21-2010, 12:24 PM   #64
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Wow, Deon, you are a principled fella in the area of nutrition. I do agree that whey proteins are a bit expensive. Netrition has some that are a pretty good price.
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Old 06-21-2010, 05:33 PM   #65
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haha i am just trying to stay on the safe side

Jennifer, I see that in some recipes it is called for granular erythritol and in some other ones powdered. In which case to use which ? Isn't using the powdered version a win/win ?
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Old 06-21-2010, 05:50 PM   #66
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I have a whole lot of granulated erythritol that I need to use, but you're right the powdered erythritol is all you need.
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Old 06-21-2010, 05:52 PM   #67
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I'm not an expert on this, but it seems to me that it would be the same difference as using regular powdered sugar and regular sugar. Some things use powdered like frosting and dusting baked goods, and regular sugar is used for baking with. I do know that the granular E doesn't work well with non baked items because it stays gritty and is harder to dissolve.
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Old 06-21-2010, 06:36 PM   #68
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Gina, with E, the granular version is not recommended in baking either because it has more of that cooling effect than powdered. That would be cool for ice cream and cold desserts though
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Old 06-21-2010, 06:46 PM   #69
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I find granular cheaper but if you find the same or similar price for the same WEIGHT I would go that route. (Volume is increased by powdering.) I buy granular and powder it myself in the magic bullet.
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Old 06-21-2010, 06:51 PM   #70
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Thanks a lot Minnas

But since I don't have a grinder or a magic bullet, instead of buying them I will just use that money for powdered
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Old 06-21-2010, 06:56 PM   #71
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Oh you gotta spring for a Magic Bullet. That thing is fantastic! I use it everyday.

But yeah, no blender, grinder, etc then go with powdered. You will need to adjust your recipes that call for granular to make up for it so just keep that in mind. 1/4 cup granular is not the same as 1/4 cup powdered.
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Old 06-21-2010, 06:58 PM   #72
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Has anyone tried this leaving out the powdered milk and cocoa powder and using all protein powder? I JUST made these and meant to do just that and totally botched it. It's been a long day.
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Old 06-21-2010, 08:59 PM   #73
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haha True !
I have a regular blender, will it work with that ?
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Old 06-21-2010, 09:05 PM   #74
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haha True !
I have a regular blender, will it work with that ?
Yep.
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Old 06-23-2010, 08:50 PM   #75
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Has anyone tried this leaving out the powdered milk and cocoa powder and using all protein powder? I JUST made these and meant to do just that and totally botched it. It's been a long day.
I tweaked it some to drop the carbs and calories and it is still AMAZING, taste and texture wise.

I did most of the recipe as written but only used 1/4 cup coconut oil, NO dry milk at all, 1 extra TBS of Davincis, and made this in a 8 x 8 pan.
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Old 06-23-2010, 10:08 PM   #76
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I tweaked it some to drop the carbs and calories and it is still AMAZING, taste and texture wise.

I did most of the recipe as written but only used 1/4 cup coconut oil, NO dry milk at all, 1 extra TBS of Davincis, and made this in a 8 x 8 pan.
thanks Beep! I had seen your tweaks and did use just the 1/4 cup CO. I've never used the milk powder (sorry!). I am going to make the next batch using almond milk in place of the cream and all protein powder and see what happens. I just would love to lose all the carbs from the cocoa powder. The recipe probably needs some but I'm going to leave it out and see how bad it is then I'll adjust the next batch accordingly. Then I need to not make them for a while cause they are just too addictive (little squares of fudgy goodness that they are!)
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Old 07-13-2010, 01:41 PM   #77
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I am bumping.....want to make this sometime this week!! Minnas...they are addictive aren't they?? Fudgy goodness......that is just my style. I haven't even tried any of the tweaks! How did the all protein powder go? When I made it the first time in my Ninja blender it seized up, so I just mixed it by hand and it worked fine. I don't think a blender is necessary. It could have been the oil got hard by the cream I added, or was it almond milk? I forget by now!! But boy are these good!!!!!!
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Old 07-13-2010, 02:46 PM   #78
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i've got these in the fridge now! I didn't have shredded coconut or powdered milk but left everything else as is. just dumped it all in the ninja and bame, heaven (yes i already tasted it). yum!
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Old 08-01-2010, 07:41 AM   #79
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I made these last evening and they turned out SO good! I did add a little something extra that made me think I was eating a Almond Joy! I took 2 tiny packs of those chocolate Almonds and crushed them up and added to the mix at the end. I'll be sure to remember this recipe for the holidays. Thanks so much for such a wonderful recipe Jennifer.
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Old 08-01-2010, 07:18 PM   #80
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Old 08-02-2010, 06:17 AM   #81
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I made these last evening and they turned out SO good! I did add a little something extra that made me think I was eating a Almond Joy! I took 2 tiny packs of those chocolate Almonds and crushed them up and added to the mix at the end. I'll be sure to remember this recipe for the holidays. Thanks so much for such a wonderful recipe Jennifer.
That sounds great!!! I love almond joys!!! I will have to try this when I make them next. I still have 2 leftover from the last batch I made. Btw, these freeze very well!
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Old 08-02-2010, 06:25 AM   #82
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I also forgot to mention that I used my DaVinci Coconut syrup in mine.
It's nice to know they freeze good. That would be a safe way of not eating
them all at once!
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Old 08-06-2010, 02:18 PM   #83
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I also forgot to mention that I used my DaVinci Coconut syrup in mine.
It's nice to know they freeze good. That would be a safe way of not eating
them all at once!
Ooh, I just bought the coconut syrup. Mine is Torani but I still have it. Sounds great!!
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Old 08-15-2010, 05:56 PM   #84
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These look good.. are they better than the coconut bark? I have tried that several times and it is bitter to me. Maybe it is my Splenda. I just bought the powdered erythritol and maybe that would taste better.
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Old 08-16-2010, 09:07 AM   #85
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I'm looking to make some of these and am a bit confused. In the original recipe did it call for powdered sweetner or granulated? I have granulated although I don't like it much unless I'm baking, and it doesn't seem we do that here. I'd probably substitute my almond flour for something, maybe the protein powder? And where do you guys find DeVinci syrups? Would any SF syrup suffice?

Yeah, I don't bake much with LC but wanted to really treat/reward myself this week and frankenfoods don't appeal to me (I know all that's going into these so don't consider them as such).

Thanks!!!
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Old 08-16-2010, 07:19 PM   #86
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I tweaked it some to drop the carbs and calories and it is still AMAZING, taste and texture wise.

I did most of the recipe as written but only used 1/4 cup coconut oil, NO dry milk at all, 1 extra TBS of Davincis, and made this in a 8 x 8 pan.
Quote:
Originally Posted by sassy_red View Post
I'm looking to make some of these and am a bit confused. In the original recipe did it call for powdered sweetner or granulated? I have granulated although I don't like it much unless I'm baking, and it doesn't seem we do that here. I'd probably substitute my almond flour for something, maybe the protein powder? And where do you guys find DeVinci syrups? Would any SF syrup suffice?

Yeah, I don't bake much with LC but wanted to really treat/reward myself this week and frankenfoods don't appeal to me (I know all that's going into these so don't consider them as such).

Thanks!!!
Any SF syrup will do. See my tweaks above, and I always use a combo of 2 or 3 sweeteners because I found that all splenda makes chocolate bitter to me. Powdered or granular actually makes no difference in this recipe but powdered is less sweet so more needs to be added. DaVinci syrups can be gotten on here from Netrition or in Home Goods, TJMax or Marshalls stores.
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Old 08-19-2010, 11:02 AM   #87
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i just made these and they are fantastic!!! i made them just like beeb, no milk powder and 1/4 c coconut oil. YUMMO! i am going to eat this instead of coconut bark..this is so much better and really hits the spot for a super sweet treat!

jennifer? i think i love you.....((is that weird?))
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Old 08-20-2010, 05:49 PM   #88
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Nony Mouse - thanks - no it's not that weird although nowadays you never know . Usually when a woman says that to another woman with regard to having shared a nice recipe or something - it's just a warm fuzzy way of saying thanks and feeling nice towards that person. In actual fact it's probably tranference - what you really "love" is the recipe. See, now I'm sure you're really sorry you asked that question.

Remember folks if you don't stick to the original recipe, the recipe is net new and I can't guarantee the results. So far everyone is having fun and that is cool.
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Old 08-20-2010, 09:11 PM   #89
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Jen, which brand of choco whey PP do you use? Thanks I can't wait to try this.
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Old 08-21-2010, 10:45 AM   #90
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Sarah, I would not sub out the Protein Powder with the almond flour/meal. For one it would probably make it more carbs, but just would not work well in this recipe in My Humble Opinion. (By the way, this is not baking. This is candy, and is not baked. Course you may be talking of making sweets in general, still it is not baking. One reason I stated this tho, is in case you hadn't read the recipe well, and thought it was a cake or brownies, etc.) Anyway,,,
I do not use the milk either. I prefer a dark chocolate to a milk chocolate. And by leaving out the milk I get the added bonus of it being less carbs. I do add some oat fiber which helps make up the dry ing difference.
Back to the original, almond flour will work much better in something that is being baked usually. The protein powder in this case is a pretty essential ingredient to the recipe. Again just MHO.

Oh, and I rarely ever use granular Splenda anymore. I do have a huge stock of the no longer available Splenda Quick Packs, and do use that in some recipes, usually with a combo of other Sweeteners. I do use a sweetener combo in this recipe.
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