CHB Mail - - Bite - Makes 6

There is much con­fu­sion when it comes to car­bo­hy­drates and weight loss. How low is ‘low carb’? What is a keto diet and how does it work? Luke Hines un­der­stands that there is no one-size-fits-all healthy life­style plan and in Smart Carbs he de­mys­ti­fies the dif­fer­ent ap­proaches to car­bo­hy­drates and helps you un­der­stand how to make them work for you.


You guys know I love a good nut but­ter cup! For this book I wanted to see if I could cre­ate a keto/pa­leo ver­sion suit­able for all of those out there fol­low­ing this low-carb, high-fat, grain and legume-free life­style! It can be done, and here is how!



Line a 6-hole muf­fin tin with pa­per cases. Warm the co­conut cream and co­conut oil in a saucepan over medium — low heat, stir­ring to com­bine, un­til lovely and runny. Add the ca­cao pow­der, ste­via and vanilla and whisk gen­tly un­til well com­bined, then re­move from the heat. Pour half the melted choco­late mix­ture evenly into the pa­per cases, then trans­fer to the freezer and leave to set.

Mean­while, make the al­mond but­ter layer. Place all the in­gre­di­ents in a small saucepan over low heat and stir un­til the al­mond but­ter has melted and the mix­ture is nice and smooth.

Once your choco­late layer is set, spoon evenly sized dol­lops of the al­mond but­ter mix­ture over the choco­late bases un­til all the mix­ture is used. Re­turn to the freezer to set.

To fin­ish, pour the re­main­ing choco­late over the set al­mond but­ter layer, sprin­kle with the ca­cao nibs and re­turn to the freezer un­til set. En­joy straight away or trans­fer to an air­tight con­tainer and keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.


You can use the re­served co­conut wa­ter in smooth­ies, cur­ries, sauces and soups.

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