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Old Mon, Feb-04-08, 09:39
bardbear's Avatar
bardbear bardbear is offline
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Posts: 40
 
Plan: Atkins
Stats: 255/214/190 Male 6'2"
BF:
Progress: 63%
Location: North Carolina, y'all
Default 'Mounds' variant on the awesome peanut cup recipe

I love this recipe: http://forum.lowcarber.org/showthread.php?t=38476

Peanut Butter Cups
1 stick unsalted butter
1 oz unsweetened chocolate
1/3 c Splenda
1 T heavy cream
4 T peanut butter


I love Reece’s cups, so these hit the spot. However, I also love mounds bars, so I decided to experiment...

Mounds cups
1/2 cup coconut oil
1 oz unsweetened chocolate
1/3 c Splenda (I use liquid chocolate flavoured Davinci's to reduce carbs)
1 T heavy cream
4 T unsweetened coconut flakes

I took a mini-muffin tin, lined about half the slots with paper wrappers and added a sprinkle of the dry coconut into each cup (I eyeballed the amount and filled each cup about 1/4 to 1/3 of the way with the dry coconut).

Microwaved the chocolate and coconut oil for a minute, then gently swirled, then stirred to disperse the mostly melted chocolate into the now liquid coconut oil. Next, I added the 1/2 cup of liquid Splenda and mixed. Finally added the tablespoon of heavy cream and mixed again.

Finally I carefully poured the liquid mixture over the dried coconut then placed the tray in the freezer for about an hour. They got VERY hard, so I am moving them to the fridge today to see if they are easier to bite. (I'm guessing this is because the coconut oil is frimer at room temperature than butter, so it gets harder when frozen than butter does.)

This made about 32 mini cups, one of which is a filling snack for me.

Last edited by bardbear : Mon, Feb-04-08 at 12:59.
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