THM Friendly: Skinny Coconut Chocolate Treats {S}

Skinny Coconut Chocolate Treats

I may have a slight obsession with ch9ocolate and coconut. Thanks to Trim Healthy Mama I can indulge in both without guilt! I love being a Trim Healthy Mama. I’ve lost over 60+ lbs to date (in about five months).

On pinterest, I came across a pin for Coconut Crack Bars. It looked delicious, but I thought it would be even better with some skinny chocolate added.

I doubled the recipe for the coconut crack bars and I suggest making a simple syrup from Truvia (I used my homemade version of truvia) in place of the agave. I found that after I blended the mixture together, I needed to add a bit more water to make the mixture combine better. You need to taste the coconut mixture and to be sure it taste sweet enough for you. I always seem to add more than the recipe calls for because I do have a sweet tooth.

After I got the coconut mixture tasting just right, I scooped it into my deluxe mini muffin pan and then pressed it down to make little wells for the skinny chocolate. You could easily do this recipe in a brownie 9 by 9 ban or whatever small pan you have available. Just do one layer chocolate and one layer of coconut crack bar.

This is my version of the skinny dark chocolate which I love (based from the THM version)! Blend all below ingredients together in a blender (single serving works great). Again, taste it before you start pouring it to make sure it taste good to you.

  • 1/2 c of Unrefined Virgin Coconut Oil in liquid form (you can use refined if you don’t like the coconut taste)
  • 1/4 c of Ghirardelli’s Unsweetened Cocoa Powder
  • 6 heaping tsps of powdered truvia (again, I use a homemade version)
  • 3 pinches of Celtic Salt
  • 1 square of Ghirardelli’s 86% Midnight Reverie Chocolate Bar

After I was sure my skinny dark chocolate had my desired sweetness, I then poured the skinny chocolate into the wells. I had more chocolate then coconut, so I filled a couple more wells with just the chocolate. I popped my muffin pan into the freezer for about an hour. It was a little hard to get the ones with the coconut mixture to pop out, but I found putting a butter knife straight down helped to get them to pop out.  A silicone mold would be easier to work with.

These are a great yummy treat for those who love a dark skinny chocolate and coconut!

If coconut isn’t your thing – here is my version of Skinny Dark Chocolate made into fancy chocolate with the help of a silicone mold.

Pretty Dark Skinny Chocolate  One Super Grover

This post is linked up to Trim Healthy Mama Tuesdays! Check it out for lots of tasty THM recipes.

A Perfectly Paired ‘S’ Breakfast

OneSuperGrover-Perfectly Paired 'S' Breakfast

I have no idea what “dutch babies” are. I don’t believe I’ve ever eaten one, but reading Stacey Makes Cent’s Blog Post about her Grain Free Dutch Babies looked so delicious so I knew I needed to give it a go this weekend for breakfast. I followed her recipe exactly, I only halved the recipe since I was only making it for me. I wanted to devour the whole pie pan of the dutch baby, but good thing I didn’t because two serving would make this a crossover meal. One day, I’ll get to have crossover meals-but not now. Stacey also suggested Gwen’s Sugar Free Berry Syrup, so I decided I needed to give that a go.  I also halved her recipe since I knew I wouldn’t finish 3 cups of syrup in one week. Gwen’s Syrup really made this meal. The Dutch babies were good on their own, but they are AMAZING with Gwen’s Syrup. I have a sweet tooth, so I added a dash of NOW Better Stevia and probably close to 2 TBSP of powered homemade truvia (perhaps even a bit more). Before I added the gluccie, I would taste test and I kept adding in my powered homemade truvia until it was the right sweetness for me. After adding the gluccie and it thickening up, I added just a bit more. I also wanted to add some chia seeds so I added 1/2 tsp – which still keeps in the FP zone. I did add the lemon oil. The touch of lemon just made it that much better.

This is definitely a breakfast you will want to give a go. I’m so thankful for both Stacey and Gwen’s blog because both of these ladies have made THM so yummy with all of their recipes. I definitely recommend going to both of their recipe tabs and pinning all the recipes you will want to try!

Keep to half the pie pan to stay in S territory. Nutritional info is just ONE dutch baby pie pan-half of Stacey’s recipe

Stacey's GF Dutch Babies

Gwen’s Sugar Free Berry Sauce is FP (even more so without the addition of Chia Seeds). I only added 1/2 tsp which is what it is showing below. The nutritional information is for half of the recipe.

Gwen's Sugar Free Berry Syrup Calories

THM Friendly: Almond Joy Fudge

Almond Joy Fudge

Another yummy recipe that I made tonight that was posted in the Trim Healthy Mama Facebook Group: Almond Joy Fudge. I made it tonight and it was very yummy. Another great recipe to have to help satisfy my sweet tooth when it comes up. I love being a Trim Healthy Mama! This would be an S Dessert (or who I am kidding… I’m going to eat this as snack tomorrow)

Here is how I made it:

  • ½ cup unrefined virgin coconut oil
  • 3 Squares of Ghirardelli 86% Cacao Chocolate Baking Bar**
  • 1 tsp of Pure Vanilla Extract
  • 7 tsp of Homemade Truvia Grinded (so it’s like powdered sugar-coffee grinder works best for me)
  • 1/4 tsp of Iodized Sea Salt
  • Chopped Raw Almonds (I used about 15-20 almonds)
  • Coconut Flakes (I used about 1/3 cup)

In small saucepan, melt coconut oil and chocolate squares over low heat until melted. I actually removed it from the heat before it is fully melted because the chocolate and coconut oil melt quickly. I don’t like to heat up the coconut oil more than necessary. Stir in your salt, vanilla, and truvia until combined well. Taste it – add more salt or truvia to please your taste buds. You could add mixture to a blender to make sure your ingredients mix well. Add chopped almonds and coconut flakes until they are saturated in chocolate sauce. I wanted a thicker fudge, so I lined a loaf pan (bread pan) with parchment paper, gave my ingredients once last good stir, pour into the lined pan, and popped it into the freezer.

Freeze until it hardens (about an hour-but you can leave it for as long as you want). After it hardens, cut into pieces and put in ziplock bag or storage container. Store in freezer or fridge until you are ready to eat (it melts quickly). Of course, that is the hardest part is not having more than a couple of pieces at a time!

**Original Posting had 60% Chocolate which I made this with. After a very kind commenter pointed out the carbs, may be too high with 60% chocolate, I’m adjusted the recipe to make it more THM compliant to stay in the S meals which is what I want this to be.

This blog post is linked up at Stacey Makes Cents – be sure to check out her blogs for TONS of delicious recipes (most are THM compliant!). I was highlighted her Trim Healthy Tuesday linkup where you can also find other great linked up THM recipes including her recipe for Spaghetti Squash Primavera!  

86% Chocolate – Limit yourself to 2 pieces and cut into 15 pieces

almond joy fudge 86

almond joy fudge 60

60% – Cut into 15 pieces and limit to 1 piece

Check out Stacey’s and Gwen’s Blog every Tuesday for new recipes for THM!

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