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Old 04-05-2010, 07:53 PM   #1
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Chocolate/Coconut Oil Almond Butter Cups w/Pic

Love the Chocolate/Coconut Oil Bark, but I wanted something different so I made these! They have the mouth feel and texture of a Reese's Peanut Butter Cup! YUMMY!!

4 Tbs Coconut Oil
1 1/2 Tbs unsweetened cocoa powder
1/2 tsp vanilla extract
3 Tbs sweetener of choice (I used powdered Erythritol)
Almond Butter
Mini Muffin Paper Cups

Melt the coconut oil on low on stove top in small sauce pan. Remove pan when coconut oil is melted and immediately add cocoa powder, vanilla and sweetener to hot coconut oil. Mix until all the sweetener is well incorporated into the other ingredients.

With mini muffin paper cups on a plate or small cookie sheet start to fill just the bottom with a little of the chocolate/coconut oil mixture.

When all are filled put in freezer for about 5 to 10 minutes until solid.

Take out of freezer, add a dollop of almond butter to each cup on top of the frozen chocolate and then cover each completely with more chocolate.

Put finished cups back into the freezer, let them get hard again and ENJOY!!!

These are best kept in freezer until you want one.

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Last edited by Beeb; 04-05-2010 at 07:57 PM..
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Old 04-05-2010, 09:14 PM   #2
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Why.....why....why did I even open this thread.....I should know better.....


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Old 04-05-2010, 09:24 PM   #3
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Oh yes, I've made them before very much like that with peanut butter. Except that I didn't use the vanilla and I mixed all of the ingredients together while it was still on the stove.

Excellent substitution for a Reese's Cup!!!
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Old 04-06-2010, 08:13 AM   #4
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Oh yes, I've made them before very much like that with peanut butter. Except that I didn't use the vanilla and I mixed all of the ingredients together while it was still on the stove.

Excellent substitution for a Reese's Cup!!!
You can definitely leave it on the stove to keep the coconut oil hot, but I have propane for my cooking gas and it tends to burn hotter. I have burned many a good chocolate/coconut mix because of this, thus the reason I take it off the stove. And peanut butter is great in this, also. Actually, I would think ANY nut butter would be great!
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Old 04-06-2010, 08:20 AM   #5
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Beeb, did this recipe yield just the six shown on your plate? or if not, how many did you get with the recipe?

They look wonderful and I have some almond butter in the fridge!

I think a whole almond on top would be purty too....
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Old 04-06-2010, 10:03 AM   #6
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Beeb, did this recipe yield just the six shown on your plate? or if not, how many did you get with the recipe?

They look wonderful and I have some almond butter in the fridge!

I think a whole almond on top would be purty too....
OH I love the "whole almond on top" idea!! I got 7 out of the recipe, exactly, with no left over mixture. Had to eat one to see if it was postable for a tread!
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Old 04-06-2010, 10:04 AM   #7
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Why.....why....why did I even open this thread.....I should know better.....


Beeb - you rock!!!!
Thanks so much, you are too kind!! Hope you enjoy these if you make them, they are amazingly good!
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Old 04-06-2010, 12:42 PM   #8
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yum!!!!

those look wonderful. Do you know the carb count per "treat"
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Old 04-06-2010, 02:32 PM   #9
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those look wonderful. Do you know the carb count per "treat"
No, sorry but maybe someone kind will figure it out for us. I'm really bad at this kind of thing. :blush:
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Old 04-07-2010, 08:32 AM   #10
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Beeb, this is what I got for the 7, not counting the almond butter. Also, keep in mind, my nutritional program does count carbs in erythritol, although not a lot - 3 tbsp was 1.8 grams. If you count erythritol as 0, then I think adding in the almond butter, the carbs for these treats will be about right. Basically, the carbs are very low - bonus!

7 servings:

Per treat: 71.2 calories; 0.2 g protein, 7.9 g fat, 0.5 g carbs
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Old 04-07-2010, 08:52 AM   #11
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Beeb, this is what I got for the 7, not counting the almond butter. Also, keep in mind, my nutritional program does count carbs in erythritol, although not a lot - 3 tbsp was 1.8 grams. If you count erythritol as 0, then I think adding in the almond butter, the carbs for these treats will be about right. Basically, the carbs are very low - bonus!

7 servings:

Per treat: 71.2 calories; 0.2 g protein, 7.9 g fat, 0.5 g carbs
MY HERO!! Thanks so much Jennifer, you are the best!!
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Old 04-08-2010, 08:34 AM   #12
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I dreamt of these last night, not even seeing this recipe..

My dreams have come true!!!
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Old 04-08-2010, 04:39 PM   #13
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oh. my. god.

I have all these ingredients in the house.

I am doomed



j/k!

Thanks so much Beeb!!!!!!!!!!!!!
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Old 04-08-2010, 04:45 PM   #14
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SO am I!

I am making these as soon as I get back home tommorow!
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Old 04-08-2010, 05:14 PM   #15
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I dreamt of these last night, not even seeing this recipe..

My dreams have come true!!!
Wow, that is my kind of dream!! Hope you enjoy them!
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Old 04-09-2010, 03:50 AM   #16
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beeb- LOVE your disclaimer... It's so funny. This is my 3rd Atkins restart and I have learned to be VERY careful about how I word things so not to deal with the backlash..hehehehee
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Old 04-09-2010, 06:10 AM   #17
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beeb- LOVE your disclaimer... It's so funny. This is my 3rd Atkins restart and I have learned to be VERY careful about how I word things so not to deal with the backlash..hehehehee
The sad thing is we shouldn't have to have disclaimers like the one I have here! This is a support group, or so we are lead to believe, but most times we have to be so "careful" so we don't get flamed!! Where is the support in that? What a shame, huh!! Sorry for the thread jump, even if it is my own thread!
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Old 04-09-2010, 06:58 AM   #18
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The sad thing is we shouldn't have to have disclaimers like the one I have here! This is a support group, or so we are lead to believe, but most times we have to be so "careful" so we don't get flamed!! Where is the support in that? What a shame, huh!! Sorry for the thread jump, even if it is my own thread!

I agree 110%
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Old 04-10-2010, 04:37 AM   #19
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These look awesome, beeb. Thanks.
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Old 04-10-2010, 07:49 AM   #20
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Just tried this. I screwed up the recipe, of course. For some reason I thought the recipe called for 4T of cocoa. So, after noticing my mistake I added 4 more T of CO, and trying to cut carbs I added only 2 packets of splenda. NOT sweet enough & I love Dk.Chocolate. I decided to use natural PB instead of Almond butter, I just used a teeny bit 1/4t per cup. Good but would have been MUCH better w/ more. I did try something, I had a bag of crushed pork rinds (for dinner prep) sitting on the counter..they so reminded me of rice crispies. So, I used those in a couple of the cups. Surprising it was great! I am not sure if you mixed this into the batter if it would stay suspended in the cups or not..hmm? But sure was yummy.

Anyway, it was a semi-sucess. If I could only follow directions.

I haven't had CO since my last time LC'ing so after eating a couple cups..well...I'll just have to get used to it.

Oh & I didn't have any mini-muffin paper cups so I just sprayed the pan with Pam. It worked, although I'll get the cups if-when I try it again.
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Old 04-10-2010, 08:01 AM   #21
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I used to make these all the time. They are SO good! I use silicon cups, but I should get some small paper cups like yours.

I've done it with peanut butter, almond butter. even macadamia butter, but macbutter stays runny even when it is frozen. If you ever make flat bark, try drizzling melted macbutter all over the top, it will sink into the chocolate and make nutbutter filled channels throughout. But I digress...

Your picture looks great. Thanks Beeb for reminding me how good these are. and for plucking it out of the coconut threads. I think more folks will see it here than shoveling through coconut recipes.

Do you use virgin oil or the refined non-smell oil? I've learned to like it with the virgin,but it can be overwhelming. I tend to use the refined unless i'm gonna put a lot of seeds and nuts in it.
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Old 04-10-2010, 08:04 AM   #22
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Momof2, I've done pork rind crispies before, Isn't is great!

One day I'm gonna try to just put the rinds on some parchement and drizzle the bark over it and freeze them for salty crispy chocolatey crisp snack.

Another thing is to take a bran crisp cracker thinly spread some PB on top and submerge it in the bark, drip and freeze it's like a kit kat bar.
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Old 04-10-2010, 08:49 AM   #23
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Another thing is to take a bran crisp cracker thinly spread some PB on top and submerge it in the bark, drip and freeze it's like a kit kat bar.
Omgoodness...where do I get/or how do I make this bran cracker????

I pray that is VLC


My fav kind of candy bar=Kit-Kat!
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Old 04-10-2010, 11:05 AM   #24
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Netrition has them. GC Bran Crisp. they are Wheat bran, rye flour and salt only I think. I like to toast them a bit to make them less chewy more crunchy. I eat them with brausweiger and cream cheese if I don't feel like pork rinds.
Hold on . . .Here it is! Bran Crispbread One piece is two grams of carbs and 5 grams of fiber. they are great to melt cheese on , OH! They are pretty darn crunchy and satisfy that crunch urge!!!
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Old 04-10-2010, 11:32 AM   #25
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I made these this afternoon but tweaked one thing: I added some vanilla whey protein powder to the nut butter, along with a bit of clear liquid stevia. It more closely resembled the inside of a peanut butter cup.

Every time I make a batch of this stuff I think "I'm going to have portion control issues!" and every time I EAT two of them, I think "That was delicious. I think I can stop here" and I do! Could be the copious amounts of water I drink along with them, but they are very satisfying.
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Old 04-10-2010, 12:09 PM   #26
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It's the coconut oil. It is a total appetite killer. It fills you up immediately cause it's a fat, and it will make you less hungry for your next meal as well.

It's hard to eat too many cause it has so much oil your body will tell you to stop. Isn't that a great feedback mech. Too bad there's not one for carbs!
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Old 04-10-2010, 01:11 PM   #27
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[QUOTE=metqa;13354115]I used to make these all the time. They are SO good! I use silicon cups, but I should get some small paper cups like yours.

I've done it with peanut butter, almond butter. even macadamia butter, but macbutter stays runny even when it is frozen. If you ever make flat bark, try drizzling melted macbutter all over the top, it will sink into the chocolate and make nutbutter filled channels throughout. But I digress...

Your picture looks great. Thanks Beeb for reminding me how good these are. and for plucking it out of the coconut threads. I think more folks will see it here than shoveling through coconut recipes.

Do you use virgin oil or the refined non-smell oil? I've learned to like it with the virgin,but it can be overwhelming. I tend to use the refined unless i'm gonna put a lot of seeds and nuts in it.[/QUOTE

I saw the way you made yours on the BIG coconut thread, so I tweaked a bit, made them and was so happy with them I posted it for all to see!! Thanks for the original idea! I use the virgin, don't really like refined unless I'm frying something. I love your idea about the bran crackers, it's sounds amazing!! Maybe we can presuade you to give us the recipe and a picture?

Glad everyone is liking these and thanks again metga for the original idea!
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Old 04-10-2010, 04:36 PM   #28
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Wow, I didn't realize my post inspired you . Well I'm thanking you cause I forgot all about these and I love them to death. I've been bad and have been eating the real thing. Reeses has a dark chocolate cup now!! [dying of pleasure] but these are so much better for us than those, yeah.

That bran crisp thing was FUNNY. I'm sorry I have no pictures, but I probably could have done it better with practice anyway.

So the idea is you toast the bran crisp cracker. you can't make nice thin strips they just break apart. So then you spread a thin layer of nut butter on top.

At this point you need to have a lot of cocoa bark syrup, and a flat container . i use the small square styrofoam containers that are like 5x5. What I did was drizzle the cocoa bark over the surface of the peanut butter side and the syrup pooled up around the cracker then I dug it out and placed it on plastic wrap and chilled it.

If I do it again I might just pour the cocoa syrup into a container, chill the peanut covered cracker then quickly dipped each side in the syrup. Being chilled the cocoa would stick and instantly chill solid, then flip it and dip the cracker side, replace in the freezer to chill completely. Whatever so long as the chocolate and peanut butter get together it was really good!!

I wanna try this with bacon. We made chocolate covered bacon this past X-mas but Friend used regular chocolate and it neither spread well nor tasted strong enough. I think a dark chocolate cocoa bark would be perfect cause it is more ganache style.

How could we make chocolate covered peanuts? Freeze the Peanuts then toss them in the syrup, drain quickly and refreeze on parchment? anyone wanna try?

one other thing, if you mix the nut butter with almond flour, you can spread it into a dish and pour the bark over the top and cut it into squares and they are easier to handle for a moment longer before they dissappear into my mouth.
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Old 04-11-2010, 06:57 AM   #29
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Yum! This is on my list to try for sure!!
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Old 04-11-2010, 08:19 AM   #30
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I made these nondairy with so many tweaks if is practically unrecognizable. But it was delicious. I will definitely make them again. They are a great meal replacement. If you like coconut and chocolate, give them a try.
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