The topping in these recipes is a lot like the liquid shell that hardens when you put it on ice cream. This topping hardens when refrigerated. Awesome stuff.
The first recipe makes a single serving. The second recipe makes several servings, depending on how large you cut the squares.
CANDY CRUNCH (1 serving)
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
2 oz cream cheese, softened
1/2 teaspoon cocoa
4 pkts. Splenda
2 tablespoons pecans, chopped
In a small container, with a fork, cream all but the nuts. Stir in the nuts. Use a spoon to smooth the top. Set aside.
Topping:
1 tablespoon coconut oil
1 1/2 teaspoons cocoa
4 pkts Splenda
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened.
PEANUT BUTTER CANDY SQUARES
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
8 oz cream cheese, softened
1/4 cup peanut butter
powdered sweetener to equal 1/2 cup sugar
1/4 cup pecans, chopped
With a fork, cream all but the nuts. Stir in the nuts.
Place on parchment paper, then use a spoon to shape into a rectangle, about 1/2 inch thick. You will be spooning a liquid on top, so make the outer edges of the rectangle slightly higher so the liquid won't run off. Set aside.
Topping:
2 tablespoons coconut oil
1 tablespoon cocoa
powdered sweetener to equal 1/3 cup of sugar
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon and spread the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened. Cut into desired size squares.
The first recipe makes a single serving. The second recipe makes several servings, depending on how large you cut the squares.
CANDY CRUNCH (1 serving)
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
2 oz cream cheese, softened
1/2 teaspoon cocoa
4 pkts. Splenda
2 tablespoons pecans, chopped
In a small container, with a fork, cream all but the nuts. Stir in the nuts. Use a spoon to smooth the top. Set aside.
Topping:
1 tablespoon coconut oil
1 1/2 teaspoons cocoa
4 pkts Splenda
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened.
PEANUT BUTTER CANDY SQUARES
(NOTE: If you eat raisins, you can substitute raisins for the pecans)
8 oz cream cheese, softened
1/4 cup peanut butter
powdered sweetener to equal 1/2 cup sugar
1/4 cup pecans, chopped
With a fork, cream all but the nuts. Stir in the nuts.
Place on parchment paper, then use a spoon to shape into a rectangle, about 1/2 inch thick. You will be spooning a liquid on top, so make the outer edges of the rectangle slightly higher so the liquid won't run off. Set aside.
Topping:
2 tablespoons coconut oil
1 tablespoon cocoa
powdered sweetener to equal 1/3 cup of sugar
In a small container, in the microwave, heat the coconut oil until just melted. Add the cocoa and sweetener and stir well. This mixture will seem grainy, as if the sweetener has not dissolved, it is supposed to be that way. As soon as you finish stirring, use a teaspoon to spoon and spread the topping over the candy. Keep refrigerated. It is ready to eat in a few minutes, once the topping has cooled and hardened. Cut into desired size squares.
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