Salted Almond and Coconut Slice (Ketogenic friendly, dairy free, gluten free, egg free)


While on ketogenic diet, I was wondering do I have to give up snacks, especially chocolate? I love chocolate, especially dark chocolate!!! So I begin to look for a delicious and easy recipe that are ketogenic diet friendly.  The original recipe call for sweetener, which I replace with honey instead. The recipe also call for coconut butter, which are easily made using a blender (recipe link for coconut butter: https://roxanang.wordpress.com/2017/01/19/coconut-butter/)

Be careful as this chocolate is sooooo additive! 

Original recipe: http://www.tasteaholics.com/recipes/desserts/salted-almond-and-coconut-bark/

MACROS PER SLICE

• 47 Calories

• 3.9g of Fat

• 1.4g of Protein

• 1.4g of Carbs

Servings: 28 slices 

Prep Time: 15 minutes

Ingredients
:

60g whole almonds

25g unsweetened coconut flakes / shredded coconut 

100 grams dark chocolate (I use 85% dark chocolate)

100g coconut butter

1/2 teaspoon almond extract (optional)

1 teaspoon honey / artificial sweeteners 

1/8 to 1/4 teaspoon sea salt or to taste

Rectangle baking tray (24×16.5cm) line with baking paper


Instructions

1. Preheat the oven to 175°C

2. Line baking tray with baking paper and put in the almonds and coconut and spread it out. Place it in the preheated oven and toast for 5-8 minutes or until golden brown. Stir once or twice to prevent burning. Remove and set aside. (I use my Tefal Air Fryer for 4 min)


3. In a double boiler, melt the dark chocolate completely and turn off the fire.



4. Stir in the coconut butter, almond extract and honey and mix till smooth.


5. Pour the chocolate mixture onto the baking tray. Spread it out evenly using the spatula.


6. Scatter the toasted almond and coconut flakes over the top and press gently with hands so that everything is touching the chocolate. 


7. Sprinkle lightly with sea salt and leave in the refrigerator for at least one hour.
Once it has set, slice with a knife or a pizza cutter.


Bailey Lux Belgian Royce’ Nama Chocolate (生チョコレート)


Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.

Ingredients:
200ml thicken cream / heavy cream
400g good quality dark chocolate – 70% coco, chopped
8 tablespoon Bailey Irish Cream Liquor (or to taste)
Coco powder for dusting


Grease and line a 7 inch square tin with baking paper

Method:
Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)


Add in the chopped chocolate and stir till chocolate melted



Add in the bailey and mix well


Pour into the tin and level the top


Put into the fridge till it set firmly ( best chill overnight)
Remove the chocolate by gently lift up the baking paper

Transfer to a serving plate and place it upside down 

Lay a big piece of glad wrap on top of it and use a long knife and cut it to bite size (cutting through the glad wrap will prevent the chocolate sticking onto the knife)

Discard the glad wrap

Dust over coco powder with strainer and keep it covered well

Consumed within 3 days

Cointreau Lux Belgian Royce Nama Chocolate(生チョコレート)

  

Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.

Serving size: 25 pieces

Ingredients:

200ml thicken cream / heavy cream

400g good quality dark chocolate – 70% coco, chopped 

8 tablespoon Cointreau 

Coco powder for dusting

Grease and line a 7 inch square tin with baking paper

Method

1. Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)

  
2. Add in the chopped chocolate and stir till chocolate melted

  
3. Add in the cointrea and mix well

  
4. Pour into the tin and level the top

   
 
5. Put into the fridge till it set firmly ( best chill overnight)

6. Remove and use a knife, dip into hot water each time when you cut ( wipe off excess water) wipe off excess smudges on knife 

7. Dust over coco powder with strainer and keep it covered well

8. Consumed within 3 days.