This is a gluten free, dairy free, very low sugar and IC friendly recipe. I'm trying to be back on my low carb way of eating, however, it is a challenge with all of my restrictions. I bumped into this recipe online, but have significantly changed it. I hope you enjoy my version!
Nutty Coconut Treats
In a food processor, with the chopping blade, process:
1 cup each almonds, cashews
Until they are coarse crumbs. Don't overprocess them or you'll end up with nut butter. Yummy, but not the effect wanted!
Add the following and process until combined:
1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla
Line a 9"x9"x2" baking dish with wax or parchment paper. Pour the processed mixture into the pan and smooth the surface.
In a small bowl, microwave about 1 minute, stirring half way:
1/4 c white chocolate chips*
1/2 tablespoon coconut oil
Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon. Place in a refrigerator for about an hour before cutting into chunks. Enjoy!
* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated. Otherwise, simply omit the topping.
cSharron Long and Adams Media, Inc., 2013
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
No comments:
Post a Comment