Choco­late crack­les

Good Health Choices - - Be Nourished -


Look­ing for a bite-sized, ketofriendly treat to get you through your day feel­ing en­er­gised, while curb­ing crav­ings and man­ag­ing blood-su­gar lev­els? Well, look no fur­ther than these choco­late crack­les. 110g (½ cup) ca­cao but­ter

60g (½ cup) ca­cao pow­der

30g (½ cup) flaked co­conut

50g (½ cup) pecans, crushed

2 tbsp co­conut oil, plus ex­tra to grease

2 tbsp co­conut cream

1 vanilla pod, split and seeds scraped, or 1 tsp vanilla pow­der ¼ tsp ste­via

Pinch of salt

1 Grease a large 6-hole or reg­u­lar 12-hole muf­fin tin with co­conut oil and line with pa­per cases.

2 Melt the ca­cao but­ter with the ca­cao pow­der in a saucepan over medium–low heat, stir­ring, un­til smooth and creamy.

3 Stir in the re­main­ing in­gre­di­ents to com­bine, then spoon the mix­ture evenly into the pa­per cases and place in the fridge for about 30 min­utes to set.

4 En­joy straight away, or keep in an air­tight con­tainer in the fridge for up to 1 week or in the freezer for up to 3 months.


They say you are what you eat and in the case of pecans – which look like mini brains – they are pretty much right! Pecans con­tain cop­per, which is nec­es­sary for healthy brain func­tion, as well as man­ganese, which is known to help al­le­vi­ate mood prob­lems and fo­cus­ing is­sues.

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