Very much like the high-carb version made with sugar and oatmeal.
In large mixing bowl, combine flax, coconut, and nuts; set aside.
Combine butter, cream, cocoa, SugarSlim or other sugar alcohol, Splenda and salt in medium saucepan and heat to boiling, stirring occasionally. Boil 1 minute; remove from heat.
Stir in peanut butter and vanilla.
Pour hot mixture over flax mixture in bowl. Stir well to combine.
Drop by spoonfuls onto waxed-paper lined cookie sheets. Let stand till dry and cool, then freeze.
Per Serving (not including sugar alcohols): 99 Calories; 9g Fat (78.5% calories from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 28mg Sodium.
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Serving Size: 1 Dozen (210g) | ||
Recipe Makes: 5 | ||
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Calories: 1052 | ||
Calories from Fat: 825 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.7g | 122 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 36.8g | ||
Cholesterol 65.1mg | 20 % | |
Sodium 166.2mg | 6 % | |
Potassium 1199.5mg | 32 % | |
Total Carbohydrate 55.9g | 16 % | |
Dietary Fiber 28.6g | 114 % | |
Sugars, other 27.3g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1052
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