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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from The Low Carb Baking And Dessert Cookbook. You can use it on low carb toast, on ice cream, as a topping for custard. It is also great on waffles and crepes. A serving size is 1 tablespoon. Ingredients:
6 ounces toasted pecans, finely ground |
4 ounces sugar-free milk chocolate candy bars |
4 tablespoons unsalted butter (1/2 stick) |
2/3 cup heavy cream |
6 tablespoons splenda sugar substitute |
1 teaspoon stevia plus (or equivalent) |
2 teaspoons vanilla extract |
trace salt |
Directions:
1. For this recipe, it is best to grind your own toasted pecans as finely as you can; you need to watch them because they tend to get oily in a hurry. Don't let them get sticky, but some oiliness is okay.
2. Put all the other ingredients in a medium microwaveable bowl; microwave for about 30-35 seconds or until the chocolate is melted. You can also do this in a double boiler over hot water; keep the water at or below a simmer. Stir until smooth.
3. Stir in the pecans. Cool slightly. The will be liquid at this time. It stays fresh for about 8 days in the fridge. You might consider dividing it into three portions and freezing two of them for later.
4. Once refrigerated it will become like butter. To turn it into a sauce, simply dilute a 1/4 cup of pecan spread with 3 tablespoons of heavy cream and 1 tablespoon of water; add 1 tablespoon of splenda.
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