Mint Chocolate Crunch

I was hungry for mint chocolate after reading about another member’s experiments with it on the Low Carb Diets Forum, so I came up with this crunch.  Yum!  8+d

Mint Chocolate Crunch

1/4 cup sugar-free Da Vinci Creme de Menthe syrup
3/4 cup chocolate Hood Calorie Countdown Dairy Beverage
1 teaspoon granular erythritol
1/8 teaspoon salt
3 tablespoons whole chia seeds
1 teaspoon glucomannan powder
2 tablespoons melted coconut oil
1/4 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons granular erythritol
1 tablespoon Hershey’s Special Dark Unsweetened Cocoa Powder
2 tablespoons coconut flour
1/4 cup coarsely chopped walnuts

Spray or grease a 2  1/2 cup microwave-safe dish.  In this dish, whisk together syrup, Hood, erythritol, salt, and chia seeds.  Let sit 8 minutes.  Whisk in 1 teaspoon glucomannan powder and set aside.

In a small bowl, mix remaining ingredients together in the order given.  Carefully spread this mixture on top of pudding mixture (which should be set by now).

Microwave on high for 6 minutes.  The top will still be gooey, but will finish cooking as it sits for at least 15 minutes.  You can eat this while still warm or cool it completely.

This makes 1 large serving or 2 smaller servings with about 8 net carbs in the entire recipe.

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