Chocolate Crumb Bars {THM}

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I will readily admit that I am an amateur when it comes to making healthy desserts that are not only edible but actually delicious so I am relying on the professionals for this section of the blog. I have so far to go when it comes to healthy eating! =) As you might have noticed in following me, I have a major sweet tooth. I just love desserts too much.

If I told you about all of my FAILED attempts at baking Trim Healthy Mama – you would run the other direction and never look back here again. Haha. (Janelle could mention some chocolate zucchini cake that I once made! Haha. Needless to say, it was not edible!)

All that to say, I have a very talented and creative baker friend that whips up the most incredible desserts and the best news is, they are Trim Healthy Mama! I don’t know how she does it. It doesn’t really matter as long as I can just sit on her couch and enjoy them, guilt free.

So a big THANK YOU to Charlene Waldner for allowing me to feature her delicious Chocolate Crumb Bars.  I truly desire her cooking abilities! And admire her in so many ways. All credit goes to Charlene for these healthy beauties! I would love to be a student in her kitchen for a few days to learn some of her magic!

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Chocolate Crumb Bars {THM}

  • Servings: 8x11 dish
  • Time: 1 hr
  • Difficulty: easy
  • Print

Crust:
2 cups almond flour
3/4 cup unsweetened shredded coconut
1/2 cup Powdered xyitol
1/4 tsp salt
1/2 cup butter, melted
1 tsp vanilla extract
Filling:
1 3/4 cup whipping cream
2/3 cup powdered Xyitol and eryhritol
6 ounces unsweetened chocolate, finely chopped (Lily Brand milk chocolate works great unless you are a dark chocolate fan!)
1/2 tsp vanilla extract
1/4 tsp xanthan gum
2 tb pecans for garnish
Preheat oven to 325F and grease a 8×11 baking pan.
In a large bowl, whisk together the almond flour, coconut, sweetener and salt. Stir in butter and vanilla extract and toss until mixture resembles coarse crumbs.
Press 2/3 of mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
In a large saucepan, heat whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add chopped chocolate and let sit 5 minutes to melt.
Whisk filling until smooth, then add vanilla. Sprinkle surface with xanthan gum and whisk vigorously to combine. Pour filling over crust and spread to the edges.
Sprinkle the surface with remaining crumb mixture and pecans.Bake 22 to 25 minutes, until topping is golden. Most times I have caramel in my fridge so i drizzled over it is good with or without!

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3 thoughts on “Chocolate Crumb Bars {THM}

    1. I talked with Charlene and she’s saying that glucmman or guar gum could be exchanged for the xanthan gum… but if you don’t have any of these thickeners, she’s thinking it would be fine without. It might not set as hard but it shouldn’t be a problem!

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