Tag Archives: fat bombs

Desserts, Recipes, Tips

Chocolate Peanut Butter Candies are OK!

First batch of candies. You can easily see where the butter pooled on the bottom. My second try didn’t have that issue.

This recipe comes from Atkins and it is pretty much as they printed it with a few changes from me. They call it a “fat bomb” but it is a little lower in fat per serving than many of the other fat bombs. This type of snack is intended to give you a quick burst of energy without adding much to your daily carbs. The body will burn the fat for energy, leaving little to go to becoming excess weight.

They are very tasty and a great quick treat when you need a pick-me-up in the middle of the afternoon. The only problem I have with it is that the unsweetened coconut flakes don’t get crispy the way regular ones do when they are toasted and they are very chewy. They also don’t bring a lot of coconut flavor. I plan to try it again with shredded unsweetened coconut to see if that works better. I’ll add a note later about that result. I also cut the butter from 2 tablespoons, whcih left a puddle of butter at the bottom when the candies set up, to 1 tablespoon. I added 1/2 tablespoon of Coconut Oil. The oil sets up quickly, so it doesn’t leave a puddle.

Chocolate Peanut Butter Haystacks

1/4 cup Heavy Cream
1 tablespoon Butter
1/2 tablespoon Coconut Oil
3 tablespoons Unsweetened Cocoa Powder
4 tablespoons Xylitol or other granulated sugar substitute
1/4 cup Natural Creamy Peanut Butter (check carbs for lowest)
2 cups Unsweetened Flaked Coconut

Preheat the oven to 350 degrees (F.) and place coconut flakes on a baking tin. Toast for about 5 minutes or until lightly browned.

Prepare a cookie sheet with a sheet of waxed paper or place a silicon mat on it.

In a medium-sized, heavy saucepan, combine the cream, butter, coconut oil, sugar substitute, and cocoa. Cook over medium high heat stirring often. When it comes to a boil, remove from the heat.

Add in the peanut butter and stir until it is mixed into the chocolate well. Fold in the coconut flakes until they are completely coated.

Drop tablespoons of the mixture onto the wax paper to form mounds. The recipe should make about 18 mounds. Place into the refrigerator to harden to a candy consistency. Once they are firm, you can store them in an airtight container for up to two weeks, if they last that long. They may also be frozen.

Makes 18 haystacks.

Nutrition information per haystack:
Calories: 110.6 Fat: 10.5 g Net Carbs: 1.8 g Protein: 1.7 g

This recipe is good for all phases of Atkins and other low carb diets except for the first two of Induction when nuts are not allowed.

Notes: When using other sugar substitutes, use the granulated versions and keep in mind that they do have a small amount of carbs per teaspoon due to the medium for storing the sweetener.

If you don’t like coconut, you can omit it and make a peanut butter chocolate candy that is also delicious.

Got any questions or comments? Please send them.

Recipes

Tasty Low Carb Hazelnut Chocolate Energy Bite

Inspired by a recipe from Stevia, this quick-to-make energy bite is a tasty fat bomb.  I made a few adjustments to make it  a little sweeter and not as grainy-tasting.    Most of the ingredients are easy to find at your grocery store.  If you can’t find hazelnut flour, then use hazelnuts and grind them in your food processor until they are the consistency of flour.

Chocolate Hazelnut Quick Bites

Filling:
1 cup Hazelnut Flour
1/4 teaspoon Salt
1/4 cup Golden Flax Meal
1/2 teaspoon Cardamom
1/2 cup Butter
1 teaspoons Sugar Free Hazelnut Syrup
1 tablespoon Sugar Substitute

Chocolate Coating:
8 tablespoons Coconut Oil
1/4 cup unsweetened Cocoa Powder
1/4 to 1/3 cup Sugar Substitute

Mix the flour, flax meal, 1 tablespoon sugar substitute and salt together in a food processor, then add the butter and hazelnut syrup, pulsing until they are well blended.   Scoop up about one tablespoon of the dough and roll into a ball about 1 inch in diameter.  Set on a wax paper covered plate.  Repeat until all the dough has been made into balls.  You should have one dozen.  Put the balls into the refrigerator to chill until they are hard.    Allow 45 minutes to an hour.

To coat, mix the cocoa powder and 1/4 cup sugar substitute in a bowl and add the coconut oil. Stir until completely mixed and syrupy. If it is too thick, add a little more coconut oil.  Taste it!  If it is too bitter for you, then add additional sugar.

Prepare a plate with parchment paper or waxed paper. Remove a few balls at a time from the refrigerator and drop one at a time into the chocolate coating mix. Roll the ball around with a fork, then slide the fork under it to lift it from the chocolate and place onto the plate. Repeat with each of the balls until they are all done. Return to the refrigerator to harden the coating. Store in the refrigerator until ready to eat.

Makes 12 Balls

Nutrition Info per candy:
Calories: 170 Fat: 17.5 g Net Carbs: 1.3 g Protein: 2.5 g