I made these last night to take with to a party to celebrate my nephew coming home on leave from the army. I had not intended to make a blog post but they were so good that I decided to. Very creamy in the middle and very chocolaty. I threw it together at the time just hoping it would turn out. It was one of those recipes, and it turned out. Non low-carbers remarked how good it was, so I guess that's the true test, right? The sweetness - well, I am going from memory on how much sweetener I used so please taste test to make sure it is the sweetness you prefer. I like things really sweet. If you don't care for the sweeteners I used you may use whatever you prefer. I like to mix sweeteners to get a better flavor.
Pyure sweetener is available at Walmart and most grocery stores. It is a blend of stevia and erythritol and is twice as sweet as sugar. So if a recipe calls for a cup of sugar you would use 1/2 cup Pyure. I like it because it is readily available without ordering, and it is cheaper than Swerve or other sweeteners that I have to order, and truthfully, I just prefer the flavor much more than Swerve or some of the other sweeteners. But everyone has their own preference when it comes to sweeteners so just use your favorite and taste until you get it right.
I use a small amount of xylitol in the crust because it helps to sweeten the chocolate better and bring out the chocolate flavor. Otherwise it tends to be too bitter for my taste. However, if you have a dog, xylitol is very poisonous to dogs, so keep that in mind.
Peanut Butter Chocolate Dream Bars (No bake)
Recipe By :Ginny Larsen
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2 cups almond flour - Honeyville
1/4 cup cocoa powder
1/4 cup Pyure -- equal to 1/2 cup sugar
1/8 cup xylitol sweetener -- (or to taste)
1/3 cup coconut oil -- melted
Peanut Butter filling
1 cup natural peanut butter -- (unsweetened)
8 ounces Philadelphia 1/3 less Fat Cream Cheese -- (less carbs than whole milk cream cheese actually)
7 3/4 ounces Nestle Media Crema (Table Cream) -- (1 can) I get it in the Mexican section of Walmart
1/2 cup Pyure -- (equal to 1 cup sugar)
2 tablespoons Vanilla Torani sugar free syrup
1/2 teaspoon stevia extract (to taste)
Chocolate Genache Topping
7 3/4 ounces Nestle Media Crema (Table Cream)
1 bar Lily's 55% cocoa dark chocolate bar -- chopped in pieces
Crust: In food processor, add almond flour, cocoa powder, Pyure sweetener, and xylitol. Process to combine. Add coconut oil and process until it forms a dough.
Press dough onto bottom of 9 x 13-inch baking pan. I cover with saran wrap and press down to the sides of pan.
Filling: In mixing bowl, add peanut butter, cream cheese, table cream, Pyure, Torani Vanilla syrup, and stevia extract. With electric mixer mix together until very smooth and creamy. Pour over crust.
Genache topping: In saucepan, add table cream and heat to just beginning to come to a boil and remove from heat. Add chocolate pieces. Let sit for a minute and then whisk together until smooth and creammy.
Pour over filling and spread to the sides. Chill in refrigerator 3 hours or more before serving.
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For 16 servings/Per Serving: 353 Calories; 32g Fat (77.1% calories from fat); 9g Protein; 13g Carbohydrate; 5g Dietary Fiber (8g net carbs)
For 24 servings/Per Serving: 235 Calories; 21g Fat (77.1% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; (5g net carbs)