Cocoa-Meringue Bars Are Dark Richness

Those that are seeking a fudgy chocolate fix but are trying to lay off regular sugar for calories or health reasons would love the Cocoa-Meringue Bars I created for the Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge.

My Cocoa-Meringue Bars Use Only Allulose for the Ultimate Healthy Way to Satisfy a Sweet Tooth!

Imagine a yummy cocoa bar cookie with a texture in between a cake brownie, but with slightly less lift and a simple crown of orange meringue. Though I am not a diabetic, these heavenly bars use only allulose, a simple sugar derived from fruit with a low glycemic index from the way it leaves the body so not to interfere with blood sugar spikes or insulin levels to sweeten. Instead of being dependant on other ingredients like chocolate chips, nuts, raisins, coconut flakes to influence the taste, I drew more dark chocolate decadence by pairing the cocoa with orange extract. The orange flavor does a marvelous job to draw out maximum dark richness from the cocoa that adds beautiful depth to this bar without orange flavor taking a center stage.

**Disclaimer: This post has been compensated through a free product (s) or monetary payment. Opinions are solely mine. All links are “no-follow” links.**

Seriously, if you’re searching for a way to avoid sugar and still satisfy your sweet tooth, my Cocoa-Meringue Bars using Keystone Pantry Allulose Natural Rare Sugar Sweetener is a healthier way to satisfy that urge without risking the effects of regular sugar on your system.

Something else that you may also like is knowing that you can make a batch and have this treat ready for the next time you get hungry for chocolate in the freezer. I stuck my plastic container in my freezer to initially freeze them to set before taking them out and individually wrapping each in wax paper for storage in a freezer zip-lock bag.

I hope whoever you are that you will want to try my Cocoa-Meringue Bars and discover the dark decadence possible using allulose alone as I have. You may be pleasantly shocked at the extra goodies that you can now enjoy without as much guilt as before.

To learn more about the benefits of this rare natural sweetener of allulose that you may not be familiar with, I highly recommend a visit to Lang’s Chocolates and their exciting Keystone Pantry products. You can also connect with them on Facebook and Instagram. #Keystonepantry #Alluloserecipe

You may also want to try my other entries I created already for the Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge with my Carrot Bars with Molasses-Coconut Frosting and Sweet and Spicy Oven Hash recipes.

Cocoa-Meringue Bars

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Cocoa-Meringue Bars

Imagine a cake-like brownie bar with slightly less lift, only healthier, crowned with orange meringue that is void of regular sugar! My Cocoa-Meringue Bars use allulose that comes from real fruit with a very low glycemic index.

Course: Bar Cookies, Chocolate, Cookies, Dessert

Keyword: #Alluloserecipe, Cocoa-Meringue Bars

Ingredients

• 1-1/4 cups of Keystone Pantry Allulose Natural Rare Sugar Sweetener
• 1 stick ½ cups of butter
• 2 egg yolks large eggs
• 1 teaspoon of orange extract
• ½ teaspoons of vanilla extract
• ½ cups of milk
• ½ teaspoons of baking powder leveled
• 1/8 teaspoon of salt
• 1 cup sifted all-purpose flour
• 1/2 cup unsweetened cocoa

Instructions

1. Preheat your oven to 350-degrees.

   Soften your butter and then cream it with the 1-1/4 cups of allulose sweetener and egg yolks in your mixing bowl.

   Sift the flour, baking powder, cocoa, and salt together before slowly combining into your mixing bowl with the creamed ingredients and alternating with the milk and extracts.

   Pour into a greased baking pan approximately 10½ “ x 7" x 1½” .

   Bake in a 350-degree oven for about 12-15 minutes until testing with a toothpick to see if anything sticks. (You will be returning it to the oven for more baking with meringue).

   To Prepare the Meringue:

   Beat the egg whites with the 1/8 teaspoon of salt until stiff peaks are starting to form.

   Gradually beat in the allulose, tablespoon by tablespoon until it is combined into the meringue.

   Beat in the remaining teaspoon of orange extract last.

   Spread over the baked bars and return to your oven for about 12 minutes or until the meringue starts to take on a golden brown color.

   Take out of the oven and allow to cool for about seven minutes before scoring.

   ENJOY!

Recipe Notes

Orange Meringue:

2 egg whites
1/8 teaspoon of salt
4 tablespoons of Keystone Pantry Allulose Natural Rare Sugar Sweetener
1 teaspoon of orange extract