CHOCOLATE PARADISE

Peanutbutter Candy

Peanutbutter Candy

50 g butter

50 g philadelphia cheese/cream cheese

100 g of peanut butter (sugarfree ir make your own, if you need help with this send me a PM)

1 tablespoon sweetener

a couple pinches of Maldon salt

vanilla pod (scrape it out or use vanilla extract/essence)

150 g dark chocolate
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Place butter, cheese and peanut butter in a bowl. Heat in the microwave for about 30 seconds or so, to soften the mixture so that its easier to stir. Add sweetener, salt and vanilla, mix really well. Taste the mixture, you may wish to adjust sweetness, then place it into the fridge for a couple of hours, it will harden slightly.
Then roll the mixture into balls, flatten them slightly, or shape them any way you want, place them onto a tray and into the freezer for a couple of hours.

Melt chocolate in a bowl placed over a pan of slightly simmering water, be careful dont overheat the chocolate or it will become grainy and thick, so slowly and gently does it! Let the chocolate cool slightly, then dip your frozen peanut shapes in the chocolate, cover all sides (use a toothpick to turn the pieces around) leave to dry, store in a cool, dry place.

For some reason these taste better the next day.
The link:
http://lchf-bloggen.blogspot.com/2011/1 ... nfekt.html

Chocolate Orange Biscuits

Chocolate Orange Biscuits
This recipe is using orange peel to add flavour, so no need to worry about fruit sugar spiking your bg levels. Try to use organic oranges to avoid pesticides, if you cant do that then make sure you wash the orange really well.


200 g ground almonds

1 handful of chopped almonds or pistachio nuts (pistachios add a bit more colour)

zest of two oranges (make sure you dont grate any pith, or it will be bitter)

sweetener equivalent to 50 to 100 g sugar

2 tablespoons fibre husks

2 teaspoons baking powder

1 vanilla pod or use vanilla extract or essence

2 eggs

1 bar of high cocoa content chocolate (Lidl's is good for that)
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Mix all the dry ingredients, knead in the eggs. The dough will be sticky, but firm.

Shape the dough into the size of chubby fingers, then flatten slightly, place onto on a lined baking sheeet.

Bake for approx. 20 minutes at 175C. Take them out of the oven and cut the 'fingers' diagonically across as per photo. Place the biscuits back into the oven, leave the door ajar and the temperature at 75C to dry out the biscuits, this takes a good hour or even two.

Remove biscuits from the oven, leave them overnight in the kitchen, uncovered.

Next day, melt chocolate in a bowl over a pan of simmering water. Dip one end of the biscuits in chocolate. Let the chocolate harden, then place biscuits in a sealed container, store in a cool and dry place.
These are lovely with a cup of coffee or glass of wine.

http://lchf-bloggen.blogspot.com/2010/1 ... trekk.html

Serena51 - I used psyllum husks, but think Flaxseeds would work ok, let us know please will you?

All the best

Filled Nutcake With Chocolate Glaze

Filled nut cake with chocolate glaze
this cake has an almond base with a creamy filling and delicious chocolate coating.
Fantastic on its own or with berries on the side.

250 g almond flour

1-2 tbsp fiber husks

sweetener equivalent to 1 cup of sugar or to taste

1 teaspoon baking powder

100 g melted butter

120 g cream cheese

4 large eggs

Topping:

100 g dark chocolate (at least 70%)

1.2 dl of cream

50 g butter

2 tablespoons sweetener (I find that Splenda and chocolate dont go all that well together so I am always using Zsweet for such recipes)

Filling:

220 g Mascarpone

100 grams of butter

3 tablespoons sweetener or to taste

Vanilla extract or essence
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Mix all the dry ingredients for the cake.

Whisk together eggs and cheese. Now combine both mixtures, then whisk in the butter.
Leave the batter to stand for a few minutes to allow the fiebre to swell up a little and thicken the mixture, if it is too runny you may add a bit more fibre. Taste for sweetness.

Line and grease a spring form tin, 24 cm - pour in the batter and bake at 180 degrees for approx. 35 minutes.(Caution if it is not leakproof you better line the tin fully)

Topping:
Melt butter and chocolate over low heat in a saucepan. Stir in cream and powdered sweetener. Mix well with a hand blender. Cool to room temperature.

Filling:
Mix all ingredients well with a hand blender.

When the cake is completely cool, slice it into two. Spread filling on one half of the cake, place other half on top, spread remaining filling on top of the cake, then cover the entire cake with the chocolate topping.
http://www.livsstilen.no/category/mat-o ... r/dessert/

The easy way to cut a cake in half is by using a piece of sewing cotton. Make an incision on the back of the cake, place the string into incision, holding both ends one in each hand and carefully with a slight sawing motion pull the strings towards you through the cake as if you are going to tie a bow at the front.

Chocolate Cookies

Chocolate Cookies
These cookies are quite soft, you could add flavour to them, eg finely grated orange peel, a little chopped dark chocolate, coffee granules, chopped hazelnuts or macadamias, cinnamon, any of these would be nice.

1/2 cup butter - melted
1 heaped cup finely ground almonds,
Sweetener, eg 1/3 cup Sukrin or equivalent (I dont recommend Splenda for this)
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
4 tablespoons cocoa

Please note 1 cup measures 250ml
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Stir half the ground almonds, sweetener, vanilla and cocoa into the melted butter. Then stir in the egg, baking powder and the rest of the almonds.
Taste the mixture, see if it is chocolatey and sweet enough, you can adjust the amounts of sweetener and cocoa powder.. Mix everything together really well, you will have a soft dough, not liquid. Place the dough into the fridge for an hour, the butter will harden and the dough will have the consistency of pastry that you would roll out.

Preheat the oven to 180 degrees. Divide the dough into about 20 little balls. Do this fairly quicklyh or else the warmth of your hands will make the dough all sticky and too soft again.
Place the dough balls on a lined baking sheet, flatten them,slightly and leave some space in between because the cookies will spread out a little as they are baking.
Bake for 12 - 14 minutes. Cool the cookies on a rack.

http://lchf-bloggen.blogspot.co.uk/2012 ... esmak.html

Lenny3 said:

I tried the Black Sunday cake, but I must of done something wrong. Mine is more like a chocolatey creamy thing. It tastes nice enough. Maybe I need to use an electric whisk to get some air into the eggs?

Click to expand...

Oh no Lenny, thats no good, I wonder if you should have increased baking time or increased temperature?? Do you have a fan assisted oven??
Such a shame because it really is a lovely cake.

MARZIPAN ORANGE FLAVOURED TRUFFLES

Visiting a new Mum (diabetic) in hospital today I took along these truffles, packaged in pretty tissue paper and a box.

MARZIPAN ORANGE FLAVOURED TRUFFLES

Ingredients:
500 grams ground almonds
powdered sweetener equivalent to 250g (tablet or liquid sweetener wont work)
2 egg whites (pastuerised!!)
The juice from about half an orange
85% chocolate to cover
(I used this one as its without maltilol http://www.avidlite.co.uk/acatalog/Choc ... LC121.html )
chopped nuts/coconut flakes/cocoa powder/ to roll finished truffles in
Suggested flavourings instead of orange juice you can use vanilla, brandy, grated chocolate, whiskey, etc

Mix almond flour with sweetener, add orange juice, egg whites, vanilla essence or other flavouring you want, knead until you have a smooth paste
Cut into shape, eg round truffle shape, or bars, or use a cutter to create pretty shapes
Dip in melted chocolate, roll in chopped nuts or whatever you would like to use and leave to dry.


Photo: http://lenabeatrice.net/lavkarbomat/jul ... elsinsmak/