A source of healthy fats and antioxidants, this dish supports heart and brain health. Its low carbohydrate content and the sweetness of allulose make it ideal for a keto diet, while its rich chocolate flavor satisfies sweet cravings.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Coconut oil | |||
| Grated cocoa | |||
| Allulose | |||
| Cashew urbech | |||
| Coconut cream | |||
| Sunflower lecithin | |||
| Product release: | 300 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 10 | ||
| 10 | ||
| 5 | ||
| 10 | ||
40 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 6.7 |
| Digestible proteins | 2.6 |
| Fats | 51.6 |
| Net carbohydrates | 9.2 |
| Calories | 498 kcal |
| Indexes | |
| Glycemic index | 11.3 |
| Glycemic load | 2.8 |
| Insulin index, II | 9.5 |
| Disease inflammatory index, DII | -0.09 |
| Antioxidant, ORAC | 15 489 |
| Weight loss | Detention | Set |
|---|---|---|
| 51% | 37% | 31% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine0%
- Tryptophan0%
- Phenylalanine29%
- Methionine0%
- Threonine0%
- Lysine0%
- Valin2,1%
- Isoleucine18%
- Leucine11%
- ClassQty, g
- Omega-30.04
- Omega-60
- Omega-924.36
- Saturated fats8.48
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 184184184284?369 |
| Oleic acid (Omega-9) | 587366105?81 |
| Myristic acid (Saturated) | 23292939?117 |
| Stearic acid (Saturated) | 11131318?26 |
| Nutrient | % of RDA |
|---|---|
| Phenylalanine | 212929613712 |
| Alanine | 18373792?? |
| Isoleucine | 1318183895 |
| Leucine | 811112373 |
| Arginine | 6661451 |
Finely chop the cocoa mass (55 g) on a cutting board with a knife. This will help it melt faster.
Then gather all the ingredients in a tall plastic cup:
- cocoa mass;
- coconut oil (115 g);
- coconut cream (25 g);
- allulose (55 g);
- cashew paste (50 g);
- lecithin (0.3 g).
Melt the mixture using a microwave (heating for a few seconds) or in a water bath.
The temperature of the glaze should not exceed 45-50°C to prevent the paste from burning.
After that, use an immersion blender to create a smooth, shiny emulsion.
When the glaze is ready, let it cool to working temperature (29-35°C). After that, you can start glazing.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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