Monday, February 15, 2010

P3 YUMMY Treats! ***RECIPES in here!****

*GROWL* (that was my tummy) Do not read this if you are hungry! But it's fyi... :) New good recipes I've copied off the forum.

"Coco Crack:"

Coco crack is chocolate made with 2 TBSP virgin organic coconut oil, 2 TBSP unsweetened cocoa, and sweetener to taste. Blend together and pour on a paper plate and put in fridge. It will harden and then you can break it into pieces. Like a dark chocolate. Additionally, you can add crushed nuts or coconut when you can tolerate them. I use it to coat my other treats or fruit also. Very good.

"Coco Crack Mousse:"

My fave thing right now is a cocoa crack mousse. It's 2 parts heavy cream, 1 part cocoa, and sweetener to taste. I personally use truvia now that I'm in p3, couldn't wait to stop using stevia. Anyway, I use a hand beater and whip the mixture until it's fluffy and just a little bit thicker than whipped cream. Sometimes I add pecans to it to give it a little crunch. Omg, it's soooo good. Even my husband loves it.

"Strawberry cream cheese pie:"
(Note - I also made this recently and it's to DIE for!!!)

It was so good I think it would be unfair not to share with P3ers! This wasn't a real sweet treat but very creamy and flavorful with just a right amount of sweetness to make it great. (I don't care for art. sweeteners or sugar subs. so I did the best I could) But it turned out so good.
Here it is:

The crust

1 and 1/2 cups almond flour
1/4t seasalt
1/4t baking soda { Stir wet ingredients into dry until thoroughly combined.
1t cinnamon Press dough into 9" pie plate.
1/4 cup grapeseed oil (note - I used olive oil)
1 T sweetener of choice
1 t vanilla
Bake @ 350 for about 12-15 minutes until golden brown. Cool.

The filling

1 pkg cream cheese (check your labels some had not P3 friendly things)
1 Cup whipping cream (whip this up good and thick)
About 5-10 strawberries, chopped with 1 T sweetener of choice (I used frozen berries)
1 t vanilla
Whip cream cheese and strawberries together until its a pretty pink :)
Fold in the whipped cream to this mixture until mixed (don't over do it) then pour into
cooled crust. Refrigerate for a couple hours.

"1-minute Muffin Recipe:"

1/4 cup flax meal or almond flour
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter

1.5 Carbs

Mix the dry ingredients in a large coffee cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.

"Cream Cheese Buttercream Icing:"
(I made this icing this weekend and it's HEAVENLY!!!)


* 1 (8 ounce) package cream cheese, softened
* 1/2 cup Splenda
* 2 teaspoons vanilla extract
* 2 cups heavy cream


1. Combine the cream cheese, splenda, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

"Chocolate Buttercream Frosting:"

Substitute Splenda for the sugar (and reduced the amount by 2/3). I used the 3/4 cup of cocoa powder to make it very rich and chocolaty, and used a little extra whipped cream instead of the Cool Whip she mentioned on the side panel.

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups Splenda
1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)
Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, splenda, alternately with the cream.
Beat with an electric mixer, until the desired texture is achieved.
**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

Also see recipe posted in R1 of P3 "Chocolate Mug Cake"... AMAZING and still one of my favorites!

If you need to know how to get Almond Flour, you can order it here:
(it's where I get mine, and it lasts FOREVER believe me!)

If you have a Trader Joe's (I don't) I heard that it's cheapest to get it that way. Whole Foods carries it, but it's super expensive, so for me, Honeyville is the way to go!



  1. I am enjoying your blog - I am also in Birmingham and I'm almost finished with my first round of hcg. I can't wait for these recipes. I do have a question, I cannot eat splenda or other fake sweeteners except the old pink saccarin or I get migraines. I can't imagine that cooking with the pink stuff would be good. can agave nectar be used in place of splenda in these recipes or is it forbidden? It is a low glycemic sweetener.

  2. Hey Suzy! I know alot of people who use agave nectar to sweeten, so yes! :)