Healthified Ice Cream Bars!
If you love the flavor of a Klondike bar, but are looking for something healthier, you won’t want to miss this! Packed with flavor, low in carbs, and heaping with anti-oxidants from the chocolate, it’s not only a treat, but also contains a great deal of nutrients.
Yes, I still believe the quickest way to drop serious weight is by eating lots of vegetables, plenty of healthy fat, and some meat & nuts. But when you’re needing a treat to vary things up, this is one sure to please.
The inspiration for this came from my friend and fellow-blogger, Dr. Kellyann Petrucci. If you’ve never checked out her blog, I hope you will-among other great things, she’s a master of healthier substitutions of common, delectable treats!
Just about two weeks ago, she posted a mouthwatering-looking recipe of an Italian torte caprese with chocolate-covered ribbons-two of my favorite comfort-foods! And although I haven’t yet tried it, I’m planning to at my next Primal/Paleo potluck function.
Somehow, Dr. Kellyann’s recipe got me thinking of other substitutions, and this quickly came to mind-I’ve already tried this, know you’ll love it, and can’t wait to share it!
Without any further explaination, let’s get to it! The bar itself will need to get made and chilled in the freezer for a total of about 2 hours. Then, it gets coated in the chocolate, followed by 10-15 more minutes, and you’re done!
What you need:
For the filling:
- 32-ounces Ricotta cheese
- 6 tablespoons erythritol
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 cup cashews (preferably raw-but roasted also works)
For the chocolate coating:
- 6-ounces baking chocolate
- 3 tablespoons erythritol
- 1 tablespoon coconut oil
- 1 tablespoon butter
Here’s how to do it:
Grind cashews in blender until coarse grind. I find it adds a better texture to avoid grinding so long that the pecans becomes fine.
Combine all the filling ingredients in large bowl, and spoon mixture into a parchment-paper-lined cake pan, and allow to evenly settle.
Place into freezer for about 1 hour. Remove, cut into 12 individual squares, separate each one, place an ice cream stick into each, and place back in freezer for 1 hour longer.
On lowest stove setting possible, slowly melt the chocolate, until it becomes a smooth liquid. Add other coating ingredients and stir.
Once squares have sufficiently hardened, remove from freezer, lightly coat each with chocolate, place back onto a parchment-lined plate, and place back into freezer for 10 more minutes.
Finally, remove from the freezer, and enjoy!
By the way-looking for more delectable low-carb desserts? Check out Dr. Kellyann’s “sweets and treats” blog section :)