Tag: Dark Chocolate

Brunch, Chocolate Desserts, Dessert, Desserts, Holiday Favorites, Snacks, Uncategorized

Dark Chocolate Easter Eggs

Irma Crepps

These yummy Easter eggs can be enjoyed without adding sugar. So naturally sweet with a hidden date inside! Enjoy them anytime of the year by topping them with nuts or toasted coconut.

Dark Chocolate Easter Eggs

Print Recipe
Everyone wants at least ONE chocolate egg for Easter, right? Well this one has a secret healthy shell! Only 6-8 carbs per egg, depending on the size. Happy Easter!
Course Dessert, Easter, Snack
Cuisine American
Keyword Lilly's Dark Chocolate Chips, Medjool Dates, Peanut Butter, Sprinkles
Prep Time 30 minutes
Total Time 30 minutes

Equipment

  • 1 Teaspoon
  • 1 Cookie sheet Line with Parchment Paper or Thin Layer of Butter to Prevent Sticking
  • 1 Paring knife
  • 1 Small bowl Microwave safe
  • 1 Whisk Or Fork
  • 1 Wooden Cutting Board

Ingredients

  • ½ Cup Peanut Butter I like Organic, All Natural
  • 1 Bag or Container Pitted Dates I like Medjool
  • ½ Cup Lilly's Dark Chocolate Chips Or Your Favorite Brand without Sugar
  • 1 Tbsp Butter
  • 2 Tbsp Sprinkles

Instructions

  • Gather all your tools/ingredients first. Yes first;)... saves so much time.
  • Cut a slit into each date.
  • Using a teaspoon, stuff dates with peanut butter, about 1/2 to 1/3 teaspoon each.
  • In a small bowl, melt chocolate chips and butter until silky smooth. Do this in 30 second increments to avoid burning chocolate.
  • Dip and roll dates in the melted chocolate and place on cookie sheet.
  • For Easter, sprinkle a few Sprinkles on each for color. Crushed nuts or coconut would be delicious as well. Place in refrigerator to set chocolate.
  • Enjoy your healthy Easter eggs anytime of the year!
Tagged , ,
To help simplify the low carbohydrate recipes, lowcarbvana.com provides only estimates in calculating carbohydrate contents. The accuracy of the nutritional information is an estimate only and not guaranteed. All users must independently calculate their own carbohydrate values and those of other nutritional components with their own ingredients. By interacting with this website you agree to this disclaimer.
Chocolate Desserts, Desserts, Snacks, Uncategorized

Rich Dark Chocolate Brownies

Irma Crepps

These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe  over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!

Rich Dark Chocolate Brownies

Print Recipe
6 Carbohydrates
Course Dessert, Snack
Cuisine American
Keyword Almond flour, Butter, Chocolate Whey, Cocoa, Lilly's Chocolate Chips, Unsweetened Almond Milk, Walnuts
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9

Equipment

  • 9x9 Baking Pan Line with Parchment Paper and Cooking Spray for easy removal from pan.
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber Spatula & Whisk
  • Toothpick

Ingredients

  • 1 Cup Almond Flour
  • ½ Cup Dark Cocoa
  • ¾ Cup Chocolate Whey Or your fav Chocolate Protein Powder
  • 1 ¼ Cup Stevia Or your fav Sweetener
  • 1 Tsp Baking Soda
  • ½ Tsp Ground Coffee Bumps up the Chocolate Flavor!
  • ½ Tsp Ground Cinnamon Another Chocolate Bumper!
  • ½ Cup Melted Butter
  • ½ Cup Vegetable Oil Or Canola or Avocado Oil
  • 1 Cup Unsweetened Almond Milk
  • 3 Large Eggs Whisk
  • ¼ Cup No-Sugar Chocolate Chips I Like Lilly's Brand
  • ¼ Cup Chopped Walnuts Option to add your choice of nuts or none

Instructions

  • Gather all your ingredients and tools for the trade to save you time. Set oven to 350F.
  • In a medium bowl whisk dry ingredients (first 7) until smooth.
  • Make a well in the middle of the mixture. Stir in butter, oil, milk, eggs, and chocolate chips.
  • Pour into a baking pan using a rubber spatula...no carb left behind!
  • Option to top batter with your favorite nut.
  • Bake around 25 minutes and check for doneness by inserting a toothpick in the center. If it comes out dry, they are done!
  • Let cool completely before slicing. If you can wait...
  • Enjoy with coffee, tea and a friend!
Breakfast, Desserts, Lunch, Snacks

Crunchy Granola

Irma Crepps

Most packaged granolas are loaded with ingredients we can do without…. such as sugar!! Try this tasty easy-to-make granola to munch or to top your favorite yogurt or ice cream. Enjoy!!

Crunchy Granola

Print Recipe
Approximate Carbohydrates Per Serving: 10 in One Half Cup
Course Breakfast, Brunch, Dessert, Lunch, Snack
Cuisine American
Keyword Chocolate Chips
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 14

Equipment

  • 2 Small bowls
  • 1 Medium bowl
  • Rubber spatula
  • Microplane Optional to Grate Nutmeg
  • Whisk Or Fork
  • Measuring Cups & Spoons

Ingredients

  • 2 Egg Whites Separate Yolks and Whites
  • ½ Cup Organic Salad Topper I Use Smart Life Brand. Or add your favorite seeds such as Sunflower, Chia, and Pumpkin, plus Dried Cranberries.
  • ¼ Cup Dark Chocolate Baking Chips I Use Lily's Brand
  • 2 Cups Oatmeal I Use Old Fashioned Oats
  • 3 Tbsp Hemp Seeds I Use Organic Hemp Hearts, Kirkland Brand
  • ¾ Cup Unsweetened Coconut Flakes
  • ½ Cup Walnut Pieces
  • ½ Cup Pecan Pieces
  • ¼ Cup Flaxseed I Use Organic Milled Golden Roasted Flax, CanMar Brand
  • 2 Tbsp Extra Virgin Olive Oil I Use Organic, Kirkland Brand
  • ½ Tsp Salt
  • ½ Cup Sugar-Free Maple Syrup I Use Choc Zero Brand
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg I Use Fresh Grated, Smells and Tastes Great!

Instructions

  • Gather all equipment and "tools for the trade" to save you lots of time! Set oven to 300F.
  • Whisk egg whites with fork until frothy. Add to medium bowl.
  • Measure Salad Topper and Chocolate Chips. Set aside in a small bowl. These are added after you bake the granola.
  • Stir and add the rest of the ingredients to the egg whites.
  • Spread evenly on a lined baking sheet.
  • Bake in center of oven for 25 minutes. Rotate cookie sheet and turn granola over with a spatula. Bake an additional 25 minutes.
  • Remove from oven. Let cool completely.
  • Add reserved Salad Topper and Chocolate Chips.
  • Enjoy for breakfast instead of a sugary cereal. Or top your favorite yogurt or icecream. So good! Or just by itself for your "snack attack"!
Desserts, Snacks, Uncategorized

Chocolate Peanut Butter Cups

Irma Crepps

What genius thought of combining chocolate and peanut butter?? It’s a heavenly match. This hack on the loved Reeces’s Cup will surely bring you back to that great taste combo, but without all the sugar. So slow down, close your eyes, take a bite, and enjoy a simple pleasure in your day.

 

Chocolate Peanut Butter Cups

Print Recipe
Approximately 10 carbohydrates
Course Brunch, Dessert
Cuisine American
Keyword Dark Chocolate, Peanut Butter, Roasted Peanuts, Stevia
Prep Time 20 minutes
Total Time 20 minutes
Servings 12

Equipment

  • Food processor
  • Rubber spatula
  • Teaspoon
  • 2 Mini Muffin Pans Line with Paper Liners
  • Measuring spoons and cups
  • Medium Microwave Safe Bowl

Ingredients

  • 1 Cup Dark Chocolate Baking Chips I like Lilly's Brand
  • 6 Tbsp Butter Room temperature
  • 2 Tbsp Dry Roasted Peanuts
  • ½ Cup Peanut Butter I like organic, no added sugar
  • 1 Tsp Vanilla
  • 3 Tbsp Sweetener of choice I like Stevia

Instructions

  • Gather all ingredients and "tools for the trade" to save time!
  • In bowl melt chocolate chips and 2 tbsp butter in microwave on high. Microwave in 30 second increments to avoid burning chocolate. Stir until creamy.
  • Drop 1-2 tsp of chocolate mixture in the center of both paper-lined mini muffin pans (24 cups). Swirl on the bottom, avoiding the sides of the paper.
  • Use spatula to scrape all of the chocolate from the bowl. No carb left behind! Freeze to harden.
  • Crush dry roasted peanuts in the food processor.
  • Add vanilla, peanut butter, and remaining butter to food processor. Mix until creamy. Easy tip: spread a little butter on the inside of your measuring cup for easy removal of peanut butter. Or spray with cooking spray.
  • Remove both muffin pans from freezer. Evenly spread peanut butter mixture over 12 (half) of the chocolate cups.
  • Remove paper liner from the remaining 12 chocolate rounds.
  • Place 12 chocolate rounds on top of the 12 chocolate and peanut butter cups. Remove remaining paper liners from chocolate peanut butter cups.
  • Store in refrigerator or freeze for two weeks.
  • Enjoy with your favorite cup of tea or coffee!
Tagged , ,
To help simplify the low carbohydrate recipes, lowcarbvana.com provides only estimates in calculating carbohydrate contents. The accuracy of the nutritional information is an estimate only and not guaranteed. All users must independently calculate their own carbohydrate values and those of other nutritional components with their own ingredients. By interacting with this website you agree to this disclaimer.
Breakfast, Desserts, Snacks

Dark Chocolate Granola Bars

Irma Crepps

Eating low carb, I often miss crunchy foods, and of course chocolate. This bar satisfies both of those cravings. This healthy snack is easy to make and take in your car, or have ready for an after school snack. I know you will eat more than one… And that’s okay!  Store in the refrigerator if they last more than a day. A big “if”. Enjoy!

Dark Chocolate Granola Bars

Print Recipe
Approximately 10 Carbohydrates per bar
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Chocolate, Granola, Pumpkin Seeds, Sunflower Seeds
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 5 hours 30 minutes
Servings 20

Equipment

  • Medium mixing bowl
  • Rubber spatula or wooden spoon for mixing
  • Sharp knife
  • Cookie sheet lined with parchment paper or cooking spray
  • Zip lock bag and rolling pin to crush pecans
  • Small bowl and teaspoon for melting chocolate

Ingredients

  • 3 Egg whites
  • 1 Cup Organic Salad Topper by Smart Life Purchase at Costco or online. It contains sunflower & pumpkin seeds, dried cranberries with a little Tamari sauce. Or you can make your own with your favorite seeds.
  • ½ Cup Pecans, crushed Or your favorite nut
  • 1 Tbsp Sweetener of choice I use powered stevia
  • 2 Tbsp Liquid stevia The combination of the liquid and dry stevia cuts the bitter aftertaste that some people experience
  • 1 Cup Dark chocolate baking chips, divided I love Lily's "no sugar added"
  • 1 Tsp Butter

Instructions

  • Gather all of your "tools for the trade" including your ingredients to save lots of time! Set oven to 350F.
  • Separate egg whites and drop into your mixing bowl.
  • Crush nuts in a ziplock baggy. Pound away!
  • Add Salad Topper mix, or your seed and cranberry mixture, pecans, both liquid and dry sweeteners, and ½ cup of chocolate chips. Mix well.
  • Spread mixture onto a parchment-lined cookie sheet, approximately 10 x 8 inches.
  • Bake 15-20 minutes. Cool before cutting into 20 bars with a sharp knife.
  • Melt remaining ½ cup of chocolate chips and butter for 30 seconds in microwave. Stir until smooth.
  • Using a teaspoon, drizzle chocolate over one end of each bar.
  • Let the chocolate harden on the bars. If you just can't wait to try them, as I admit I can't, put them in the refrigerator to set.
Tagged , , , , ,
To help simplify the low carbohydrate recipes, lowcarbvana.com provides only estimates in calculating carbohydrate contents. The accuracy of the nutritional information is an estimate only and not guaranteed. All users must independently calculate their own carbohydrate values and those of other nutritional components with their own ingredients. By interacting with this website you agree to this disclaimer.