fridge cake
Author: Dereck (Caregiver)
Description:
Create a crunchy, chocolatey snack that's perfect for sharing with friends and great for lunch boxes!
Ingredients:
g KetoCal 4:1 Powder (Vanilla)
g Pecan nuts, kernel only
g Pastichio
g Coconut, flesh only, fresh
g 85% lindt chocoalte (HCP added*)
g Lo-Dough Bases
g Butter, unsalted
ml Skinny Food Co, sugar free, chocolate syrup (HCP added*)
Directions:
1. Preheat your oven to 160°C (320°F).
2. Cut the Lo-Dough bases into small, bite-sized pieces. Arrange them on a baking sheet and toast in the oven for 7 to 10 minutes.3. In a saucepan, gently melt the butter, chocolate and syrup over a low heat. Stir the mixture continuously until it is smooth and well combined, ensuring the chocolate doesn't burn.
4. Roughly chop the nuts and coconut into bite-sized pieces.
5. Add the toasted Lo-Dough pieces to the chocolate mixture along with the nuts and coconut. Stir gently until every piece is thoroughly coated in the chocolate mixture.
6. Spoon the mixture into a foil tray or divide among mini muffin cases, depending on your preference for serving size. Tap gently to even out the mixture.
Nutrition Information (for entire recipe):
Carbohydrate:
13.18
Calories: 561
Fat:
49.81
Protein:
10.51
Ratio:
2.1:1
KetoCal 4:1 PowderSweetSnackDessert
