This one comes from my friend who made that delicious Irish Soda Bread. She has a reputation for being snarky. So I decided since she likes baking and creating wheat & sugar-free sweets I named her NotSoSweetSuzie…she liked it. From time to time I will feature her contributions. She is currently working on salted caramel. I can’t wait!
Author: Guest Contributor NotSoSweetSuzie
1 bag of Hershey sugar-free chocolate chips*
*Hershey’s sugar-free chocolate chips contains soy lecithin. If you have a soy allergy you should avoid using this product. Instead I would opt for Ghirardelli 60% Cacao Bittersweet Dark Chocolate Chips (4 net carbs) and add 1 Tablespoon of granulated sweetener. (This is my adaption after a little research into Hershey’s ingredients).
2 tbsp of as many different kinds of nuts as you like-crushed
2 tbsp of unsweetened coconut shavings
1. In a double boiler melt chocolate until smooth.
Note: I don’t have a double boiler, and I’m sure many of you don’t either. So here is any easy fix to melt the chocolate safely. See here: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/
2. Line a cookie sheet with parchment paper.
3. Spread melted chocolate as thin as you like.
4.Sprinkle nuts and coconut and gently press down with the palm of your hand.
5. Refrigerate for 20 to 25 minutes or freeze for 15 minutes.