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Thread: Cocoa crack recipe question

  1. #1
    Senior Member momoffive's Avatar
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    Cocoa crack recipe question

    Here is the recipe I've used: 1 cup coconut oil, 1 cup unsweetened cocoa, 8 packets stevia, dash salt, dash cinnamon.

    It turned out bitter. I still ate it, but I would love it if it wasn't so bitter. Any different recipes or I've heard it could be either too much cocoa or too little? I don't know, so if anyone can help me, I need to make some for a road trip! Thanks!

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    Senior Member Mylittlelambs's Avatar
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    With that large a portion I would think you need more sweetener. I don't measure my stevia, I use the liquid and put a few drops in, and taste, if it is slightly bitter I add a few more drops, retaste and go from there till it is to my taste. I only use the coconut oil, cocoa, stevia and unsweetened coconut flakes. Keep in mind though if you are planning it for a road trip that you will need to keep it cold as it WILL melt at warmer temperatures and then you will have a heck of a mess.

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    Senior Member momoffive's Avatar
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    Quote Originally Posted by Mylittlelambs View Post
    With that large a portion I would think you need more sweetener. I don't measure my stevia, I use the liquid and put a few drops in, and taste, if it is slightly bitter I add a few more drops, retaste and go from there till it is to my taste. I only use the coconut oil, cocoa, stevia and unsweetened coconut flakes. Keep in mind though if you are planning it for a road trip that you will need to keep it cold as it WILL melt at warmer temperatures and then you will have a heck of a mess.
    Thanks for the reminder, I did forget about it meltingl. I'm gonna pack a cooler for my water anyway, so that should do. I've kept it in the fridge.

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    Senior Member Pink's Avatar
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    Mine is still bitter but not as bad as the orginial recipe... I use 3/4 Tbsp of cocoa to 1 Tbsp of coconut oil. I use one packet of splenda and put it in the bowl as I am heating up the oil so it dissovles "better" then I pour all of it on a glass plate then I pour another splenda over the chocolate so it becomes a type of crust under the chocolate so I get sweetner in every bite. It is still bitter but not bad at all. I have also made it and then heated up real peanut butter and swirled that in.....that was the most awesome ever.
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    Lovin my BAB's!
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    Original recipe

    2 TBL Coconut oil
    2 TBL Unsweetened Cocoa
    3 TBL Xylitol or Sweetner of choice
    Sprinkle Unsweetened Coconut flakes at will
    Add Almonds if you wish (tastes like Almond joy)

    Your recipe with 1 cup would be:
    1 Cup Coconut oil
    1 Cup Unsweetened Cocoa
    1 1/2 Cup Xylitol or any other sweetner
    Sprinkle Unsweetened Coconut flakes at will
    Add Almonds if you wish (Tastes like Almond joy)

    EVERY batch I make is a dream and I never gain on Cocoa Crack. I always seem to lose! =)

    Now I need a piece..... !!!
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    Senior Member momoffive's Avatar
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    Quote Originally Posted by bunnyflumps View Post
    Original recipe

    2 TBL Coconut oil
    2 TBL Unsweetened Cocoa
    3 TBL Xylitol or Sweetner of choice
    Sprinkle Unsweetened Coconut flakes at will
    Add Almonds if you wish (tastes like Almond joy)

    Your recipe with 1 cup would be:
    1 Cup Coconut oil
    1 Cup Unsweetened Cocoa
    1 1/2 Cup Xylitol or any other sweetner
    Sprinkle Unsweetened Coconut flakes at will
    Add Almonds if you wish (Tastes like Almond joy)

    EVERY batch I make is a dream and I never gain on Cocoa Crack. I always seem to lose! =)

    Now I need a piece..... !!!
    Ok, wait, I only have stevia at home. Surely I don't use 1 1/2 CUPS of Stevia??? There wouldn't even be enough packets in a box!! I made some more and its bitter!

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    Member DreaminToBeThin's Avatar
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    Just yesterday I ran across this recipe, and it tastes better to me than the original one (which I also thought was bitter). My batch doesn't 'crack'...it's softer, but I still like it. I used a ratio of 3 tbls each butter and cocoa, and 4 1/2 tbls xylitol, plus 1 tbls unsweetened shredded coconut sprinkled on top after dividing mix into 17 mini foil muffin cups. It made 17 1 tsp servings, so that's about 30 calories each. Xylitol has calories, but the butter has less than coconut oil. Sorry, can't remember whose post I copied this from...birdie something?

    It took me quite a few tries before I came up with a "no fail" cocoa crack

    1. Melt 2 tablespoons butter in a sauce pan over medium heat.
    2. Turn heat to very low and add in 2 tablespoons cocoa. Make sure it does not come to a boil.
    3. Stir in 3 tablespoons xylitol. Let it sit for a few minutes so the xylitol has time to melt.
    4. Stir occasionally, when the xylitol is melted as much as you would like, pour onto parchment paper, put on a plate, and freeze. It will solidify in 20 - 30 minutes, but it won't "crack" for about an hour.

    Note: Sometimes, it won't "crack" it will be sort of soft so you just have to pick it up and bite it instead of eat it with a fork which is fine with me, but just a heads up! =]
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  8. #8
    Lovin my BAB's!
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    Use Tuvia or ... I would really get Xylitol from Whole Foods, or any other store and try that. It tastes like sugar and it cuts the bitter out of it. I made one with Truvia and it was good too but Xylitol is better IMO.

    I just had a few pieces again... DANG! =) he he he
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  9. #9
    Senior Member momoffive's Avatar
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    Thanks! I think I'm gonna get some Xylitol! Seems like maybe the stevia is making it bitter. We shall try again!! I also saw where someone tried vanilla cream liquid stevia in it?? That sounds good, but I wouldn't know how much to use. I am the worst at just "trying" to get a recipe to taste good!

  10. #10
    Senior Member tmott24's Avatar
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    I use 3 tablespoons of coconut oil, 3 tablespoons of unsweetened cocoa powder, and approximately 1 dropperful of Chocolate flavored Stevia and one dropperful of Peppermint flavored Stevia. It is freakin' perfect every time! I tried with Xylitol once, but I didn't really like the grittiness
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