I haven’t written about low-carb, high fat (LCHF) diet I was following so religiously for a while. Between attending another of Professor Tim Noakes’s dinners and a weekend of far too much bread, I have been inspired to really try hard again. It’s not that my family has been completely off it. This way of eating has made us aware of certain no-can-do ingredients such as seed oils and certain carbs. We might have pasta for dinner or a Thai curry with rice, but generally our evening meals are carb-free.
It’s always the sugar that gets me, though. I have always had an aversion to artificial sweeteners, but I do like xylitol. It’s grainy so it creams well with butter, which means you can bake some delicious cakes using it, as long as you use almond or coconut flour. It also doesn’t have that bitter flavour that some sweeteners have. As long as I can have a bit of this gooey, decadent chocolate slab now and again, I am back on track!
ALMOND COCONUT CHOCOLATE BARS
Makes 8 medium squares
1 cup almond butter
100 g 70% dark chocolate
1/2 cup desiccated coconut (toasted if you like)
2 T xylitol
- Mix all ingredients together and smooth into a lined baking tray.
- Chill and cut into squares.
Enjoy!
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