BONNIE'S CHOCOLATE COCONUT NUT PROTEIN BARS
1 ounce sugar free semi-sweet chocolate *
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons Da Vinci sugar free syrup, any flavor **
4-6 tablespoons granular Splenda or equivalent liquid Splenda
1 cup whey protein powder, chocolate flavor
4 ounces almonds, finely chopped, 1 cup
1/2 cup unsweetened coconut
In a medium microwaveable bowl, melt the chocolate and butter on 40-50% power about 1 minute or until melted. Stir until smooth and blended. Stir in the cream, syrup and Splenda; blend well. Stir in the protein powder, nuts and coconut. The mixture will be very stiff and sticky so you may want to work them in with your hands which you have sprayed with cooking spray. Line a 6x8" baking pan with nonstick foil. Firmly press the mixture evening in the bottom of the pan using a piece of plastic wrap to help keep it from sticking to your fingers. Chill at least 2 hours or until firm. Store in refrigerator or freeze.
Makes 6 meal-size bars or 12 snack-size squares
Can be frozen
* I used MiniCarb chocolate chips. The original recipe called for 1 square of unsweetened chocolate.
** I used coconut syrup, but vanilla or almond would also be good.
With granular Splenda:
Per 1/6 Recipe: 288 Calories; 22g Fat; 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5g Net Carbs
Per 1/12 Recipe: 144 Calories; 11g Fat; 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 282 Calories; 22g Fat; 14g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 141 Calories; 11g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
I used 1/4 cup sugar equivalent of liquid Splenda and I think they could have been a little sweeter. Next time I will add the equivalent of 6 tablespoons. The problem was that there was no way to work in extra sweetener once the mixture was formed. They taste ok though, just not all that sweet. If you use unsweetened chocolate, you may want to use even more sweetener. The counts are based on the maximum amount of Splenda. I suspect that these might get sticky at room temperature, but they're nice and chewy when chilled. They've got almost the consistency of a Tootsie-Roll. Click the photo above to see a close up.
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