June 4 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb chocolate and peanut squares
Wow… Just wow. Chocolate and peanut butter are meant for each other. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!
USMetric
servingservings
Ingredients
- 3½ oz. 100 g dark chocolate with a minimum of 80% cocoa solids
- ¼ cup 60 ml butter or coconut oil
- 1 pinch 1 pinch salt
- ¼ cup 60 ml peanut butter
- ½ tsp ½ tsp vanilla extract
- 1 tsp 1 tsp licorice powder or ground cinnamon or ground cardamom (green)
- 1½ oz. 45 g salted peanuts, finely chopped or hazelnuts
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www.dietdoctor.com
Making low carb simple
Instructions
- Melt chocolate and butter or coconut oil in the microwave oven or in a double boiler. If you don't have a double boiler you can put a glass bowl on top of a pot of steaming water. Make sure that the water doesn't reach the bowl. The chocolate will melt from the heat of the steam. Set the melted chocolate aside to cool for a few minutes before proceeding with the next step.
- Add all remaining ingredients except the nuts and blend until incorporated.
- Pour the batter into a small greased baking dish lined with parchment paper, no bigger than 4 x 6" (10 x 15 cm).
- Top with finely chopped peanuts. Place in the refrigerator to chill.
- When the batter is set, cut into small squares with a sharp knife. Remember, keep these and all treats small — no more than a 1x1 inch square. Store in the refrigerator or freezer.
Tip
Almond or hazelnut butter work, too. Feel free to try different toppings: toasted (and coarsely chopped) almonds or hazelnuts, roasted sesame seeds with unsweetened coconut flakes, or even tahini.
134 comments
I thought these were awful. I'd rather eat a piece of dark chocolate; it's easier and cheaper. But I also find, when I eat sweets that are less than edible, I want to make the real thing. I'm better off not making the recipe at all and having a bite of Hershey's dark chocolate w/no sugar instead. I can eat a mini-chocolate bar and still lose weight, but gain weight when I eat Keto sweets or breads. Go figure.
The number you can eat per day, or per week, and see the progress you want will vary by individual.
Would like to try these with darker chocolate and add Monk Fruit Sweetener with Erythritol for a lower carb count.
Either should be fine, as long as all the ingredients are blended together thoroughly.
Good idea!
They should keep up to a week in the fridge and yes they can be frozen.
So sorry you didn't enjoy them!
Awesome!! Thanks for the tip!
The recipe has not been tested with cocoa powder.
Wonderful!! Thank you for sharing your feedback!
In order for it to look as the photo, keep a third of the melter chocolate and butter aside. Mix the rest with he peanut butter mixture and pour first, followed by the third parts of the chocolate mix on the top and top with nuts.
I hope this answers a few questions.
The Diet Doctor recipes are wonderful as they are, but variations can be nice as well.
Sometimes I do a 50/50 split of 60% chocolate and 100%. Whatever I happen to have handy.
3½ oz. dark chocolate with a minimum of 80% cocoa solids
¼ cup butter
¼ cup peanut butter
½ tsp vanilla extract
I have a plastic container I have declared is exclusively for this recipe, it is the perfect size and has a nice airtight lid.
Simple is a very good thing :) I am glad you like this one so much!
If the consistency is the same as peanut butter, it should work!