Chocolate Crunch

Naturally, I had to try a chocolate version of my berry crunch.  It’s basically chocolate pudding with a slightly crunchy topping.  It contains ingredients that are good for more of your body than just your taste buds: cocoa, coconut flour and oil, walnuts, glucomannan powder, etc.  My BGLs really like it: 75 afterward last night!

Chocolate Crunch

1 cup chocolate Hood Calorie Countdown Dairy Beverage
2 teaspoons granular erythritol
1/8 teaspoon salt
2 teaspoons glucomannan powder
2 tablespoons melted coconut oil
1 tablespoon unsweetened cocoa powder
2 teaspoons granular erythritol
1/4 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons coconut flour
1/4 cup coarsely chopped walnuts

Grease a microwave-safe dish (about 2 cups).  In this dish, whisk together Hood, erythritol, and salt.  Gradually sprinkle in glucomannan powder while whisking briskly.  You can stop before it gets thick.  ;+)  Set aside.

In a small bowl, mix coconut oil, cocoa, erythritol, vanilla, salt, and coconut flour, in that order.  Stir in walnuts.  Carefully spread mixture on top of pudding layer.

Microwave on high for 6 minutes.  Let cool for at least 10 minutes.  I liked it better cooled to room temp, but it was good warm, too.  You could also chill it.

This makes 1 large serving or 2 smaller servings.  The total recipe has about 8 net carbs (not counting the erythritol), but my BGL reacted as if there were far fewer.  Yes, I ate the whole thing!  8+)

This entry was posted in Coconut Flour Recipes. Bookmark the permalink.