Who can survive without chocolate? Not I! How about you? Today, I’m sharing a recipe for chocolate that will warm you better than a cup of hot cocoa! And (a bonus) it won’t add pounds of fat to your hips or tummy.
After last week’s reveal about Why I Switched t0 Coconut Oil for Cooking, I thought I would direct you to a site that explains things more fully. It tells about when olive oil can turn to a trans fat. (Some of you were as shocked as I was to find this out.) You’ll find in this article at LiveStrong.com that it’s avoidable if you buy expensive olive oil, don’t re-use it, and don’t fry foods for long periods in olive oil.
The information at another site on The Truth About Olive Oil We Should All Know explains why I use olive oil on my salad (but you have to be careful to buy cold pressed olive oil). It’s all so confusing, isn’t it? Rather than keeping track of temperatures and information about different grades of oil, it’s simpler (for me, anyway) to just change to coconut oil. Then we don’t have to worry about it. At. AllI’m no health guru. I’m like others who are trying to navigate the waters here.
For today’s chocolate recipe, all you need to do is melt the coconut oil, add unsweetened cocoa powder, pure Stevia, and stir.
You need to know that the Stevia you’ll use is less than a smidge. It’s so small, you can barely measure it. I found these measuring spoons on Amazon*. (Once again, if you order these teensy measuring spoons through my link, I will receive compensation.)
The smallest spoon is called a drop. Sizes are graduated from there to a smidgeon, a pinch, a dash, and a tad. 🙂
Mix everything together and pour into an ice cube tray one fourth to a half inch deep.
Sit the tray into the freezer for a couple of hours.
I forgot to add salt when mixing, so I sprinkled sea salt on top after it was frozen. Then you just pop out the sections and keep them in a zip-top baggy in the freezer.
They melt in your hand if you hold them too long. No worry there! 🙂
If you are used to eating sugar, you may not like this chocolate. It takes a little while to get used to the taste of Stevia. It also takes a little time to learn easy-does-it for the quantity. Less is always better.
- ½ cup coconut oil
- ¼ cup unsweetened cocoa
- "A half drop" measure of pure Stevia powder (See? Even the smallest spoon is too much!)
- "A smidge" of sea salt
- Heat coconut oil just until melted (microwave or stove-top).
- Stir cocoa and stevia together with a spoon in a cup or small bowl.
- Stir melted oil together with cocoa, stevia, and salt.
- Pour into ice cube tray sections - about ½ inch deep.
- Freeze until set.
- Variation: for milk chocolate, add 1-2 teaspoons half-n-half or whole cream to mixture before freezing.
- That's not as slimming, so go easy with the gulping it down all at once. 🙂
As with everything, people can find information in the internet that might shock others, and they tend to use the information to do just that. They don’t bother to research fully before blasting the accusations.
I’m sure some have said, “Coconut oil is bad. It’s a saturated fat!” If you’re shocked by that “S” word, read this article at Mercola.com for the truth about saturated fats in relation to coconut oil. There is more supporting information on the internet, so I’m not pointing to a lone source – just one that explains things very well.
For today’s recipe for skinny chocolates, I have to give credit where credit is due. l got the recipe from Trim Healthy Mama, and there are many more THM recipes on Pinterest, if you’re interested. More on that later.
I hope you have a fabulous Friday!