Nut Chocolateby Elissa Jewell on February 1, 2018
I created a couple of recipes but forgot you guys are in the middle of Winter.
A salad probably wouldn’t cut it 😉
So instead – low carb comfort food it is!
4 serves chocolate WPI
60g of melted coconut butter
1/4 cup natural, unprocessed cocoa
60g of mixed nuts (optional)
1. Gently heat the coconut butter in the microwave or on top of a slow heat on the stove until just melted. Take off the heat and leave to cool for at least 1 minute before mixing in the other ingredients.
2. Set in the fridge in about 30 minutes. The more coconut butter you use the “fudgier” it is but of course, calorie content should be considered. If you find the mixture is too stiff, add water a little bit at a time and continue to mix through.
This recipe is suited for low or no-carbohydrate days. It’s loaded with flavour but it’s also high in calories and very addictive, so proceed with caution!
This survives exceptionally well in the fridge and is very similar in taste and texture to store-bought chocolate. It’s highly versatile so further recipe ideas have been provided below.
• Use half banana or berry and half chocolate whey protein and sprinkle shredded coconut on top instead of nuts.
• Use choc-mint flavoured whey protein and omit nuts.
• Set the mixture into ice cube trays to make individual bites of chocolate.
• Create a duo-layer of flavours by mixing two bowls of protein and then letting one set atop the other.
• Use a drop or two of rum or brandy essence to create a truffle flavour.
• Add dried fruit to make a high protein fruit & nut chocolate bar.
Nutritional info per serve:
Thanks to Elissa Jewell
Jewell Body Sculpting
To see more of her recipes, visit her database at the www.jewellbodysculpting.com member portal where she updates her new recipe creations daily.
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