I must’ve had a jar of coconut oil sitting in my pantry the entire time I’ve been low-carbing (not the same one ) but have never really found a use for it other than the famous LC chocolate bark. The jar usually sits at the back of the cupboard until I decide it’s too old and buy a fresh one with good intentions of using it for something in the near future.

I tried this recipe the other day and really liked it (so did DH) so I think I’ll be making it regularly. It’s very rich and satisfying and has a nice crisp texture that’s mostly lacking in the majority of low-carb recipes. I used erythritol and Stevia for the sweeteners instead of agave syrup and my own nut butter which was made with a combination of macadamias, brazil nuts and almonds. The chocolate is a very thin layer of Lindt 85%.

http://www.elanaspantry.com/snacks/power-bars/

Elana's Power Bars

Looks good for times when I don't feel like eating a full meal. Thanks.

Oh wow, those look lovely! Will have to try them without the agave, like you did. Thanks so much for sharing! Beautiful photos as well.

Lauren

I bought the NuNaturals stevia extract on your recommendation and am very happy with it.

Glad you like the NuNaturals stevia! It's like powdered gold, LOL. Trying to ration it in order to delay reordering, but that was impossible after seeing your tantalizing photos.

I made a couple of variations of these--toasted pecan and chocolate walnut w/cacao nibs. Peanut butter in place of almond would be heavenly. So many possibilities! Going to pulse the mixture less to get that nice texture you achieved. Question: How much E did you use to get the sweetness right, but minimize the cooling effect?

Wish these would travel better! Guess they are meant to be savored at home.

Add chocolate (I used cocoa) to the mix instead of on top and you’ve got something very close to chocolate crackles! (an Aussie childhood treat made with rice bubbles (rice krispies?).

Oy! I instantly want to do both, cocoa to the mix and chocolate on top!



It's a beautiful thing, zedgirl.

hmmmm interesting.........looks like I'm going to have to make these a third time this week!

Blog posted about these! Made a version with pistachios and pepitas that turned out a lovely green color! These rock.

I'll save you the trouble, lauren...

http://healthyindulgences.blogspot....snack-bars.html

PS: one of these days, lcstudent, you will have to tell me the secret of your photos. If I use my flash, it's all washed out; if I don't, it's all dark or "orange-y"... sigh. Maybe my old 3.2mp camera just isn't up to the job? Do you add supplementary lighting? I've pickied up a little desktop light that's supposed to be "daylight", maybe I should just set that up over my kitchen counter, hang it from the pot rack or something...

Ta.

ps: PLEASE pm me if it's a secret or somesuch that you'd like to share only with ME (how selfish am I?)...

That’s what I like about this recipe – it’s so adaptable. I’ll have to wait till my current stock runs down a bit before I try any more variations. I roasted the nuts but not the coconut – didn’t think of that and I love toasted coconut!

It’s been a big week this week – two of the holy grails discovered – decent snack bars and breadcrumbs (did you see my post in your biscuit thread?) I’ve been crumbing everything that isn’t nailed down for the last few days.

Btw is the palm oil shortening made with the palm flesh or the palm kernel? Is it bright orange?

This might help you....I just found it after following a link to her recipe site:
http://www.elise.com/recipes/archiv...ply_recipes.php

Thanks, both; all tips and suggestions gratefully received!


All I need now is more time