stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.32.168 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
In addition to chocolate and hazelnuts, chocolate and strawberries is another favorite flavor combination. This recipe reminds of a chocolate-covered strawberry coated in a crunchy chocolate cookie. To make a nut-free chocolate-strawberry crumble, replace the almond flour with sunflower seed flour. The macronutrient ratio is almost identical and the taste is similar. Use thawed frozen strawberries if fresh are not available.
Step-by-step instruction without your screen going to sleep
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Utensils
Grill Grate
Aluminum Foil
Small Bowl
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 18 minutes. Select START/STOP to begin preheating.
Step 2
Fold a 12-by-12-inch sheet of aluminum foil in half, then fold over the edges 1/2 to 3/4 inches and bend the sides up to form 1/2- to 3/4-inch-tall sides to create a small square “pan” (resembling a small metal roasting pan).
Step 3
Place the strawberries in the pan and sprinkle with 2 tablespoons of erythritol, the lemon juice, and chocolate chips. Stir gently until combined.
Step 4
When the unit beeps to signal it is preheated, place the foil pan onto the Grill Grate, close the hood, and cook for 12 minutes.
Step 5
Meanwhile, in a small bowl, stir together the coconut flour, almond flour, cocoa powder, the remaining 1/4 cup of
erythritol, vanilla, and coconut oil until well combined.
Step 6
After 12 minutes, crumble the flour mixture over the strawberries and chocolate chips. Close the hood and cook for an additional 6 minutes.
Step 7
Remove the crumble from the grill and let cool for 10 to 15 minutes. Serve.
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 18 minutes. Select START/STOP to begin preheating.
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 2 of 7
Fold a 12-by-12-inch sheet of aluminum foil in half, then fold over the edges 1/2 to 3/4 inches and bend the sides up to form 1/2- to 3/4-inch-tall sides to create a small square “pan” (resembling a small metal roasting pan).
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 3 of 7
Place the strawberries in the pan and sprinkle with 2 tablespoons of erythritol, the lemon juice, and chocolate chips. Stir gently until combined.
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 4 of 7
When the unit beeps to signal it is preheated, place the foil pan onto the Grill Grate, close the hood, and cook for 12 minutes.
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 5 of 7
Meanwhile, in a small bowl, stir together the coconut flour, almond flour, cocoa powder, the remaining 1/4 cup of
erythritol, vanilla, and coconut oil until well combined.
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 6 of 7
After 12 minutes, crumble the flour mixture over the strawberries and chocolate chips. Close the hood and cook for an additional 6 minutes.
165g
diced strawberries
6 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
45g
sugar-free chocolate chips
32g
coconut flour
32g
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
4 tablespoons
melted coconut oil
1 cup
diced strawberries
1/4 cup, plus 2 tablespoons
erythritol, divided
1 teaspoon
freshly squeezed lemon juice
1/4 cup
sugar-free chocolate chips
1/4 cup
coconut flour
1/4 cup
almond flour
2 tablespoons
unsweetened cocoa powder
1 teaspoon
vanilla extract
1/4 cup
melted coconut oil
Step 7 of 7
Remove the crumble from the grill and let cool for 10 to 15 minutes. Serve.
