Due to a cupboard shortage yesterday, I had to improvise when making my Nutprococo and what a lucky cupboard shortage that turned out to be. Nutprococo is my go-to when I’m craving not just sweet but satisfaction too – chocolaty chewy crunchy and not too sweet. Low carb, low GI/GL and it’s paleo too if you substitute the tsp sweetener for honey; and it’s tailored to fit into an alkaline diet too. Whether it’s low calorie or not depends on how much you eat.
And that I am sharing my new & improved Nutprococo recipe with you is proof that I love you very very much indeed.
This won’t spike your blood sugar and it will fill you up – however, I make no claims that it’s especially low calorie, although the carb count is deliberately kept low. It’s also relatively high in protein and fibre, so the GI/GL load is low. It’s packed with goodness and is something you could eat as a meal in itself. It’d taste rubbish with a salad though.
Break 100g 85% dark chocolate into pieces and place into a large mixing bowl. Microwave in 30 second bursts on full power, gently stirring between bursts, until the chocolate is melted – this took 2 minutes 30 seconds in my microwave. Add to this 2 tbsp peanut butter powder (such as Tru-n). Stir to combine.
Break 100g pecans into pieces and stir into the mixture, along with 100g pumpkin seeds, 100g dessicated coconut, 1 tsp sweetener (I use Whole Earth Sweet Granules with Stevia) and up to 1/3 cup redbush tea. Stir until fully combined.
Eat warm as a “pudding” on its own or with cream or slightly thawed frozen banana; or store in a tub for later. I don’t know if this would have an expiry date. Mine has never lasted long enough to find out.
This can be spread out into a baking tray, portioned and frozen to make a more portable treat.
I do this with frozen sweet dark cherries – my favourites are Tesco or Sainsbury’s own (I’m afraid not Asda’s morello cherries, they aren’t sweet enough) – and my nuts of choice are almonds. Experiment with ingredients and amounts – these are simply the amounts I like – you may prefer more nut, less fruit. If you want to make it extra luxurious, pour some cream over it. Or creme fraiche, if you’re me. If you strongly feel the need to sweeten the cherries then do. Personally, I don’t.
Defrost 200g frozen cherries for 90 seconds in a microwave. Pulse 75g almonds in a food processor until the consistency of crumble. Sweeten cherries if required – personally I don’t. if you’re going to I’d recommend Whole Earth Sweet Granules with Stevia, which for me has a convincing taste without an unpleasant aftertaste or blood sugar spike. Gently stir cherries and pour over the almonds. Add cream if you’d like, or creme fraiche if you were me and eating dairy.