Oh my word! You know all those ideas people seem to get? The ones that make them hang their heads in shame and decide to keep their mouths shut and not tell a soul what they did?
This wasn’t one of those ideas!
Since deciding keto just wasn’t going to work for me and going back to the Trim Healthy Mama plan, I’ve been a lot happier. It’s a much easier diet to follow, and I love many of the foods I get to eat. And I just plain and simply feel better without added sugars and high glycemic stuff in my body.
But that doesn’t mean I don’t miss the things I’ve loved my whole life. And with that in mind tonight, I decided I was going to experiment. Because I had a craving for one of those old favorites.
Recalling how nicely the granular Swerve (affiliate link, click here to learn more) caramelized with pecans for a lovely chaffle one day, I thought … it’s got to work for this too!
And it did!!!! Take a look at this!
And this!
This chocolate is staying on the ice cream. It’s not sliding off. And it’s not melted chocolate bars or chips either. It actually turned into something similar to the dipping topping at ice cream parlors. And it was soooooo good, even Aria loved it!
Tomorrow, I’m going to make it again – and this time get exact measurements and times. I’m also going to see how something similar might work for a more traditional style no-bake cookie.
This is how I made it (more or less)…
About 1/2 cup of granular Swerve
1 tablespoon granular Pyure
2 tablespoons cocoa powder
2 tablespoons soft butter
2 tablespoons heavy cream
a couple pinches of pink sea salt
1/2 teaspoon vanilla
Mix the sweeteners and cocoa in small pan until blended. Add salt, butter, and cream and mix well. Over medium low heat, bring to soft boil and simmer 20-30 seconds, stirring pretty much constantly for the entire time. Remove from heat (seriously, take it OFF the burner) and stir in vanilla. Serve over low carb ice cream. Yum!
Editing to add that leftovers turn out like the kind of fudge you cook, so if you have any left, I’d put it in a small buttered dish.
I will say that if this is anything like the sugar-laden stuff I used to make, how it turns out can be different each time. Sometimes, it came out like a hot chocolate syrup. Other times it turned into a kind of soft, stretchy caramel-kind of thing the second it hit the ice cream. And then it could turn out kind of like hot fudge. Any way it turned out though was great!
Since I’ve only made the low carb version this one time, I don’t know if it’ll turn out different every time or not. The one thing I do know is there’s NO simmering this stuff for a minute or two. And there’s definitely NO letting it simmer without stirring it. More than the 20 or 30 seconds, and no stirring, will likely end up with a burned product that will wind up in the trash.
Oops. I totally forgot. Keep checking my Amazon page through October 1oth because I’m having an end of summer sale. Numerous books will either be free – or at reduced prices!
Anyway, I wanted to share this for any Trim Healthy Mamas or low carbers out there. This is good stuff!
Photo credit (chocolate swirl): Pixabay
