R2P3D10 (-1.6 LIW)

WAAAHHHHHH?!?  Don't know why I was so low this morning.  Not complaining, just wondering... and enjoying!

Okay, survived all the chaos of yesterday and this morning.  I am still busy, just not feeling as stressed as yesterday.  Will only be able to post one recipe today as work projects are screaming at me. 

So, this recipe is for some AMAZING P3 candy bars.  I call them candy bars 'cause they are just that good.  In fact, they are so good they are dangerous,  so consider yourself warned.  He he.  It will take a lot of control to eat one bar.  I got the original recipe from the lovely Lauren at Healthy Indulgences.   She has some fantastic low-carb and grain free recipes.  She isn't posting much these days because school takes up most of her time, but she has archives of great recipes you might enjoy.  I did end up using the 1/2 tsp honey cause it seemed like a negligible amount carb-wise (about 3 carbs to the whole recipe).  You could always sub for more P3 sweetener of your choice. 

Anyway, I present to you:

THE Awesome Bars 
1/2 cup cashews, toasted
1/2 cup plus two tablespoons pepitas, toasted
1/4 cup sesame seeds (could also use golden flax seeds)
1/4 cup unsweetened shredded coconut
1/4 cup sunflower seed butter (could also use any other nut butter)
1/4 cup coconut oil
1/2 teaspoon raw honey
1/8-1/4 teaspoon sea salt
3 tablespoons erythritol
1/8 teaspoon pure stevia extract (I use NuNaturals Clear Stevia drops)

 
Easy Chocolate Ganache Topping
4 squares of 100% cacao chocolate
2 tablespoons unsalted butter (could also use coconut oil or non-hydrogenated palm oil shortening)
1 tablespoon erythritol
1/4-1/2 teaspoon pure stevia extract
1 teaspoon organic heavy cream (or full fat coconut milk)

Preparation:
For Snack Bars:Toast coconut and nuts in a dry pan over medium-low heat or the toaster oven, until slightly browned.   I started out doing each kind of nut and seed separately, but saw that this was going to take more time than I had.  I ended up tossing all the nuts, seed and coconut flakes into the pan at once.  I kept a constant vigil and stirred constantly cause nuts go from toasted to burnt in a flash.

Pulse nut and seed mixture in a food processor just until nuts are chopped.   I had quite a few chunks remaining and that is okay, you aren't trying to make nut butter here.  Melt coconut oil and nut butter in the microwave for 30 seconds or until just melted.  Stir until smooth.  Add vanilla extract, honey, erythritol, stevia, and sea salt, stirring until all is dissolved and incorporated.  Fold into nut mixture.  Press into an 8 by 4 pan with a spatula.  I used a loaf pan.  Quick set in the freezer for 15-20 minutes.  

During last 5 min of firming process, mix up ganache.  Melt butter (or whatever you decided to use) and chocolate in microwave for 30 seconds or so.  Stir until chocolate is completely melted and smooth.  Stir in cream, erythritol, and stevia, until mixture is completely dissolved and blended.  Check for sweetness and add more Stevia, if necessary.  Spread over cooled bars immediately and put back into freezer until chocolate layer is solid.  Cut into 6 bars.  Store in the refrigerator, covered with a paper towel and plastic wrap.




Try not to eat more than 2 in on setting.  I dare you.  

Seriously: enjoy,
Amy