Dessert

Buster Bar Dessert (THM S)

Name: Buster Bar Dessert
Yield: 18-24
Ingredients: CHOCOLATE COOKIE ('OREO') CRUST; 2 cups almond flour; 2/3 Cup Gentle Sweet; ½ cup melted butter; 1/3 cup cocoa powder; 1/3 cup black cocoa powder; 1 teaspoon mineral salt; ICE CREAM LAYER; 2 quarts of any on plan vanilla ice cream would work such as Enlightened or Halo Top. I make Becky Yoder’s Vanilla Ice Cream recipe which is absolutely delicious and tastes perfect in this recipe. I use one entire batch. Here is the link: https://abetteryouwithcoachbecky.com/vanilla-ice-cream/; 1½ cups roasted, salted peanuts; HOT FUDGE LAYER; 1 cup Gentle Sweet; 1½ cup heavy cream; ¾ cocoa powder; 1/3 cup black cocoa powder (or regular cocoa powder, but the black gives it an “Oreo” like flavor); ½ cup butter; 1 teaspoon vanilla; ½ teaspoon mineral salt; ¼ teaspoon glucomannan (“gluccie”)

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Buster Bar Dessert

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Dessert

By Gina Zammarchi – Serves: 18-24

This is THM-ified version of one of my family’s favorite desserts. We have had it every Christmas and Fourth of July for as long as I can remember, so I couldn’t imagine letting this Fourth go past without creating a THM version! It tastes so rich and decadent that no one will notice it doesn’t have any sugar, and it’s a perfect special summer dessert since it doesn’t require turning on the oven.

Ingredients

CHOCOLATE COOKIE ("OREO") CRUST

2 cups almond flour

2/3 Cup Gentle Sweet

½ cup melted butter

1/3 cup cocoa powder

1/3 cup black cocoa powder

1 teaspoon mineral salt

ICE CREAM LAYER

2 quarts of any on plan vanilla ice cream would work such as Enlightened or Halo Top. I make Becky Yoder’s Vanilla Ice Cream recipe which is absolutely delicious and tastes perfect in this recipe. I use one entire batch. Here is the link: https://abetteryouwithcoachbecky.com/vanilla-ice-cream/

1½ cups roasted, salted peanuts

HOT FUDGE LAYER

1 cup Gentle Sweet

1½ cup heavy cream

¾ cocoa powder

1/3 cup black cocoa powder (or regular cocoa powder, but the black gives it an “Oreo” like flavor)

½ cup butter

1 teaspoon vanilla

½ teaspoon mineral salt

¼ teaspoon glucomannan (“gluccie”)

Instructions

1

Prepare the crust by combining almond flour, Gentle Sweet, cocoa powders, and salt. Slowly drizzle in melted butter and combine until the mixture has the texture of sand. Press into the bottom of a 9X13 casserole pan. Freeze.

2

If you are going to make your own ice cream, prepare per instructions. When finished spinning in your ice cream maker, reserve the ice cream while the crust freezes. If you are using store bought vanilla ice cream, take out from freezer and allow to soften.

3

Meanwhile, prepare the hot fudge topping. Combine Gentle Sweet, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined. Add vanilla and sprinkle gluccie over top. Whisk quickly to combine. Continue cooking and stirring until thickened and smooth. Let cool to room temperature.

4

Once crust is frozen, evenly spread softened vanilla ice cream on the crust. Sprinkle salted peanuts and press into the ice cream. Freeze.

5

Once frozen, spread room temp fudge on top of ice cream. Freeze.

6

When the fudge layer is frozen, cut into squares and serve! You may have to allow it to sit on the counter for a few minutes to thaw to make cutting easier!