Cocoa-Peanut Porkies Recipe – Dana Carpender’s Low-Carb for Life Video #3

Dana Carpender September 24, 2016 Recipe Videos, Recipes, Video Leave a comment 1,912 Views

Cocoa-Peanut Porkies Recipe Video Recipe

Low-Carb for Life Video 3 – In her third instructional video for CarbSmart’s Dana Carpender’s Low-Carb for Life Series, Dana makes a delicious Low-Carb recipe – Cocoa-Peanut Porkies.

Available at YouTube.com

The first time I tried this, I thought, “Dana, you have gone right ’round the bend, making pork rind cookies.” Hah. They’re fantastic. I have gotten more glowing feedback on this recipe than on almost any other. Try them. Really.

I first created this recipe using CarbSmart chocolate chips. Sadly, they are no longer with us. I now use Lily’s stevia-sweetened chocolate chips, which taste good but melt a bit differently. I’ve altered the recipe to accommodate them. If you’re using maltitol-sweetened chocolate go with the original recipe.

We adore these as they are, but if your kids, just being weaned off of sugar, think they’re not quite sweet enough, there’s an easy fix: Add a glycerine-based liquid stevia extract to taste when you’re stirring up the chocolate-peanut butter mixture. NOW dark chocolate flavor would be good; so would English Toffee flavor. Go easy — think in drops, not spoonfuls.

Cocoa-Peanut Porkies Recipe Redux

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Author: Dana Carpender
Yield: 24 bars 1x

Ingredients

Units Scale

1 cup Lily’s SF chocolate chips
3/4 cup natural peanut butter, the kind with just peanuts in it
2 tablespoons coconut oil
5 ounces pork rinds

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Instructions

Line a 9×13″ pan with non-stick foil (this is optional, but sure makes cleanup a breeze). Or coat with non-stick spray if you prefer.
Originally, I microwaved the chocolate and peanut butter for these no-bake cookie bars, but my experiences microwaving Lily’s chips have been… disappointing. So put your chocolate chips, peanut butter, and coconut oil in a saucepan over the very lowest heat you’ve got. If you have a heat diffuser, use it. You could also use a double-boiler. The point is not to scorch your chocolate!
In the meanwhile, smash your pork rinds. Really. I just poke a hole in the bag to let the air out and bash ’em with my fists. You want bits somewhere between pea and hazelnut-sized. Dump your broken-up pork rinds into your biggest mixing bowl.
When the chocolate-peanut mixture is all melted, stir it together well, then scrape it into the bowl with the pork rinds. Use your scraper to stir thoroughly, coating every inch of the pork rinds with the chocolate-peanut mixture.
Dump your chocolate-and-peanut-butter coated rinds into the prepared pan, and use the scraper to spread/press them out into an even layer. Chill thoroughly, then cut into bars. Store in the fridge.