At the beginning of this month, I shared that I was working on changing some of my eating habits (namely kicking the sugar!) and decided to give Trim Healthy Mama a try.
In the first few days I lost two pounds (and I wasn’t even fully on plan!) and the following week dropped another three (still not completely on plan). Believe me, this is a big deal!
I’ve been exercising faithfully for a year now with some great inch loss but hardly any weight loss. This week I’m working on sticking to the guidelines completely because I want that scale to keep moving down! It might not be the best time to try this since we’re going camping this weekend and then we’ll be visiting family in various parts of the US!
One of the big selling points for me with this way of eating was that I wouldn’t have to completely give up chocolate!
The book is full of great recipes and one of my first attempts was the Skinny Chocolate recipe. While it was pretty good it was too oily for my taste. So I set out to create something that still had the benefits of all that healthy coconut oil but wasn’t so oily tasting. First I tried something I found on another website – with twice as much chocolate as oil but it was way too bitter!
I settled on equal parts coconut oil and cocoa powder and that tastes perfect to me!
(My husband, on the other hand, thinks it’s a little too bitter – he prefers milk chocolate. If you do too, I think you could add a tablespoon or two of heavy cream to give a lighter taste to the bitterness of the chocolate. One other note – the flavour does mellow out a bit after a day in the fridge.)
Keep this chocolate refrigerated because it softens fairly quickly at room temperature.
So, first off, here’s the cast of characters (I’ll add links for things that might be harder to find):
For this batch, I decided to pour it out into the mini muffin pan. No greasing necessary – these pop right out once they are cold. Then I just keep them in a container in the fridge (in the back of the fridge – another one of those portion control techniques!).
Alternatively, you can use a mould or silicone container to help the chocolate set. What could be really fun is using a silicone character ice cube tray so you can make fun shapes and characters into chocolate.
Don’t worry about those little drips… I swiped it off and licked it clean!
Once they are set, which happens pretty quickly, just pop them out and store them away. Here’s the recipe in full:
This recipe creates 3 servings.
Tools & Equipment
- Glass measuring Jug or container
- Measuring Cups
- Mould or tray for the chocolate to set into
- 1/2 cup coconut oil, melted
- 1/4 cup xylitol
- 1-2 scoops powdered stevia extract
- 1/2 cup unsweetened cocoa powder
This chocolate recipe is so easy to make and so quick you can whip up a batch in no time and have plenty of time to enjoy it.
Measure out all your ingredients into bowls or cups ready to combine. I found doing this makes it easier and a cleaner process, as it saves me rushing or spilling something trying to measure out during the mixting period.
Scoop out about a 1/2 cup of coconut oil into a glass measuring cup and microwave for about 30-45 seconds until it’s pretty much melted.
While that’s melting, put 1/4 cup of xylitol into a coffee grinder and grind it up until it’s the consistency of powdered sugar. Give it a second to rest before taking the cover off or you’ll find yourself in a cloud of white xylitol (ask me how I know!).
Then, add the xylitol to the coconut oil. And, if you like things a bit sweeter, add a scoop or two of stevia.
Make sure you have really mixed the xylitol and stevia in well with the coconut oil as you don’t want it to be gritty or clumpy.
After those are mixed well, add 1/2 cup cocoa powder and stir until everything is dissolved.
Give it a lick and see how it tastes. Too bitter? Add a bit more xylitol.
Move your mixture into your mould and place in the refrigerator to set. The process to set the chocolate is quite fast so you can get to have a bite soon enough!
Note: Keep refrigerated as it softens quickly at room temperature.
Now, at this point, you have a few options.
- You could pour it out onto a waxed paper-covered pie plate and chill in the fridge or freezer until it sets.
- You could pour it out into a mini muffin pan – about a tablespoon of chocolate per little hole is about right. I like to do that for portion control!
- Or, if you’re missing that Magic Shell stuff you can buy and pour on top of your ice cream – this works like that too! Just pour it into a jar and keep in the fridge. Reheat until it’s pourable and pour over your ice cream. It will harden when it touches the frozen ice cream and you’ll have a healthy dose of chocolate!