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Old 03-26-2012, 08:47 AM   #31
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I made this last night.

Since the recipe was for an equivalent of 1/2 cup of sweetener, I used 24 drops of EZ-Sweetz from the 2 ounce bottle where 12 drops equals 1/4cup sugar. I added pistachios to mine and when it was spread out in the pan, I sprinkled coarse celtic sea salt over the top. I love the mix of salt and sweet.

It is really delicious. Thanks for an easy recipe that works!
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Old 03-26-2012, 09:52 AM   #32
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Bev: Great idea with the sea salt..and the pistachios..Wow.
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Old 08-19-2012, 05:42 PM   #33
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Made this tonight. Did not have a Lindt bar but used 4 squares (4 ounces) unsweetened chocolate. Added 1/4 cup xylitol and about 3 T. erythritol. For the nuts I had some chopped macadamia nuts from Trader Joes. Licked the spoon and was so good! Can't wait to indulge tomorrow.
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Old 08-20-2012, 11:05 PM   #34
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I was gonna ask what size bar (how many oz) the chocolate bar was. I don't buy those, as tho they don't contain much sugar (especially the 85%) they do contain sugar. I too was thinking of making it with unsweetened chocolate & extra sweeteners (also thinking of using E & X, with maybe some stevia, and maybe some sucralose, either SQP or liquid splenda). Just wasn't sure how many oz of chocolate to use.
I have both Bakers unsweet chocolate & Ghirardelli (Sp) unsweet. I usually use a combo of the 2.
I MAY try this tomorrow!
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Old 08-21-2012, 02:42 AM   #35
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Originally Posted by crazywoman-n-wy View Post
I was gonna ask what size bar (how many oz) the chocolate bar was. I don't buy those, as tho they don't contain much sugar (especially the 85%) they do contain sugar. I too was thinking of making it with unsweetened chocolate & extra sweeteners (also thinking of using E & X, with maybe some stevia, and maybe some sucralose, either SQP or liquid splenda). Just wasn't sure how many oz of chocolate to use.
I have both Bakers unsweet chocolate & Ghirardelli (Sp) unsweet. I usually use a combo of the 2.
I MAY try this tomorrow!
I used the Bakers Unsweetened, it was what I had on hand and like you I did not want to use the 85% bars. I really wanted something chocolate. It was for my treat after lunch yesterday and I liked it a LOT. A few pieces were satisfying for me. I have a sweet tooth and I thought it came out just right. Let me know if you try it and what you think about it, Billie!
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Old 08-23-2012, 06:57 PM   #36
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This is soo easy and foolproof..Not induction friendly, though.

1 bar of 85 percent Lindt chocolate
6 Tbs. of coconut oil (I like the unflavored)
12 drops of liquid Splenda or 1/2 cup of dry sweetener (or a mixture)
1/2 tsp. of vanilla
1/2 cup of chopped pecans/walnuts or whatever

Put your bar (broken up pieces) and coconut oil in the microwave safe bowl for about a minute. When mostly melted, stir until the chocolate is melted..You can zap it again for 15 seconds if you need to.

Then sweeten to taste and add vanilla and nuts to the bowl of chocolate.

Take a sheet of parchment paper or maybe waxed paper and place in the bottom of a 9 x 13 pan. Pour chocolate mixture into the pan and place in the freezer, making sure it is level. Freeze until hard..Then break up the pieces of candy and keep in a baggie in the freezer.

The Lindt has 22 net carbs, the nuts have 2-3 net carbs. Say 25 carbs for the whole batch. You can get at least 25 nice sized pieces of this pan.
Just made Carolyn's recipe tonight because I wanted to take my new coconut oil out for a test drive. For sweeteners I used 4 stevia pkts, 4 Splenda packets and 2 tbs Erythritol. For nuts I used chopped salted almonds. I also added 1/2 cup unsweetened coconut flakes.

Let me tell you, if you are having a chocolate craving this is absolutely THE BOMB! It is crazy delicious. I made it into a batch of 6 large-ish squares and it still comes out to only 3.3 net carbs each (according to the program I use- CalorieCounter.com). Better than an almond joy! Thanks so much for posting the recipe, Carolyn!
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Old 08-24-2012, 05:13 AM   #37
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Thanks...
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Old 09-01-2012, 09:09 AM   #38
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Thanks Carolyn. This is wonderful. I made some and LC dark peanutbutter cups .

click to enlarge
Sam &food 084.jpg
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Old 09-01-2012, 10:14 AM   #39
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Oh, Esther... I'm wondering if we can spoon some peanut butter in this candy with the chocolate???
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Old 09-01-2012, 11:08 AM   #40
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Yes you can. The recipe made the bars and the peanutbutter cups. I was thrilled.

click to enlarge
peatnutbutter candy 001.jpg


This is one cut open
peatnutbutter candy 002.jpg

I think I made 12 cups and the candy bars. When I made the peanutbutter filling I thinned out the peanutbutter with a little oil and sweetener.

Last edited by rosethorns; 09-01-2012 at 11:11 AM..
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Old 10-03-2012, 09:55 PM   #41
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Oh my gosh!!! My mouth is watering!! I have some Belgium dark chocolate from Trader Joe's that's Over 70%, You've gotten me revved up now to try this. Yummmmy stuff!

Julie your doctor sounds like she is going to work with you and together you will solve that palp. problem. I'm so glad you're having it checked.

See you tomorrow.

Last edited by Shalbrihil; 10-03-2012 at 10:01 PM..
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Old 10-04-2012, 04:05 AM   #42
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Thanks for this recipe. I just made this with macadamia nuts and put in fridge to harden. I have been sneaking chocolate lately so this will help keep the carbs down and hopefully up my fats
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Old 10-05-2012, 03:23 AM   #43
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This was awesome!! My Hubby likes it too. I caught him eating it!! I said No way, you don't follow my plan so eat your regular chocolate !! My fav choco candy is the one with cherries and chili pepper. I am going to try to make something close when this is gone.
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Old 10-10-2012, 02:04 PM   #44
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Oh my, I am in love, this is great, used recipe but used Green and Black and walnuts, awesome!
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Old 10-10-2012, 02:56 PM   #45
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Aldi often has some very nice European chocolate bars that are high in cocoa content, similar to the Lindt bars, so I buy them when I see them. I have one out in the kitchen right now that is something like 85%, so that should work well.

Somewhere I know I saved a recipe to make LC Heath bar-type toffee/brittle, and I think it would be yummy to coarsely shop some of that and then toast some chopped pecans or almonds and stir the two of them into this chocolate, then plop it into little candy molds. This way I could give the candies as gifts this Christmas, packaged up prettily. I like the idea of doing some with cayenne or red pepper flakes paired with pistachios, too, and maybe some with little bits of diced ginger root candied using xylitol or erithritol or what have you, to make choco-ginger drops with chopped macadamias... Lots of room to play with this, and that means a variety of fairly easy gifts could be put together in not a lot of time. That helps when the holiday season rolls around and time seems to fly out the windows...
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Old 10-10-2012, 06:07 PM   #46
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Quote:
Originally Posted by Shalbrihil View Post
Oh my gosh!!! My mouth is watering!! I have some Belgium dark chocolate from Trader Joe's that's Over 70%, You've gotten me revved up now to try this. Yummmmy stuff!

Julie your doctor sounds like she is going to work with you and together you will solve that palp. problem. I'm so glad you're having it checked.

See you tomorrow.
If you can stomach malitol, TJ's sells LC bars near the cash registers.
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Old 12-08-2012, 07:55 PM   #47
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Made this again with pistachios and sea salt. So delicious!!
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Old 12-09-2012, 07:10 AM   #48
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What I like about this "candy" is that it tastes great and you can control the Sugar Alcohols and avoid them all together..No distress..
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Old 12-09-2012, 07:16 AM   #49
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Me too, Carolyn. Thank you for this recipe!
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Old 12-10-2012, 05:59 AM   #50
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This is my go to recipe now for my candy fix.. I keep a batch in the fridge at all times and when I feel like a piece of chocolate this is sooo good. I love how creamy it is. I made it last time with shredded coconut and slivered almonds,, yum yum. Now to keep the hubby out of it. I am good with just a small piece, he could eat the whole thing..
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Old 12-10-2012, 12:05 PM   #51
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...another thought might be slightly crushed SF peppermint candy mixed in for a holiday flavor..
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Old 12-10-2012, 02:48 PM   #52
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...another thought might be slightly crushed SF peppermint candy mixed in for a holiday flavor..
Oh Carolyn... yes!! I am SO going to do this. I did one with the pistachios and dried cranberries for the red and green. Not so low carb, but yummy.
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Old 12-21-2012, 01:54 PM   #53
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Made bacon bark with this as a gift for an LC bacon lover. I fried the bacon until very crispy. Winner!! He loved it.
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Old 12-21-2012, 02:49 PM   #54
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Yummm...
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Old 12-22-2012, 10:51 AM   #55
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Made bacon bark with this as a gift for an LC bacon lover. I fried the bacon until very crispy. Winner!! He loved it.
Wow sungoddess, congratulations on your weight loss!!!!!
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Old 12-22-2012, 11:15 AM   #56
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Wow sungoddess, congratulations on your weight loss!!!!!
THANK YOU!!!
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Old 12-22-2012, 04:03 PM   #57
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THANK YOU!!!
Do you have before and after pictures?????
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Old 12-22-2012, 04:33 PM   #58
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Do you have before and after pictures?????
Well, it isn't "after" yet. It is still "during". I will post some after I lose a bit more.

At first I thought you were asking if I had before and after pics of the bacon bark. I was thinking, how do I give an after shot of that? An empty plate? I am clearing not firing on all cylinders today!
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Old 12-22-2012, 05:11 PM   #59
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You just made me LOL sungoddess!!

I'm going to make some of this candy tonight put some finely crushed candy cane in it and make some peanut butter cups. I think I will try adding some coconut flour to the peanut butter to get it a little dry and crumbly.

I will post pics if I have time.
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Old 12-22-2012, 05:36 PM   #60
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You just made me LOL sungoddess!!

I'm going to make some of this candy tonight put some finely crushed candy cane in it and make some peanut butter cups. I think I will try adding some coconut flour to the peanut butter to get it a little dry and crumbly.

I will post pics if I have time.
Mmm please do post the peanut butter recipe you end up using. I made a batch with candy cane bits, but something in the sugar free candy canes didn't sit well with my gut. It was delicious though!
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