Jen's Almondless Joys ~ S
Recipe type: Dessert
Serves: 43 Mini Liners
  • Jen’s Skinny Chocolate:
  • 8 TBS Xylitol, Ground in Coffee Grinder
  • 4 Tiny Scoops of Now Better Stevia Extract Powder
  • 1 Cup Coconut Oil
  • ½ Cup 100% Cocoa Powder
  • Coconut Cream:
  • ⅓ Cup Lite Coconut Milk from a can
  • ⅓ Cup Half and Half
  • 1 tsp. Pure Vanilla Extract
  • ⅛ tsp. Salt
  • ¼ tsp. Glucomannan Powder
  • 12 Packets Truvia, Ground
  • 1 ½ Cups Finely Shredded Unsweetened Coconut Flakes
  1. If you need to melt down the coconut oil, DO NOT, I repeat, DO NOT over heat it. The best way to make it liquid is to either mix/whisk it by hand in a bowl and let it come to room temp, or use the heat friction from electric mixers. I’ve messed this recipe up so many times I’m scared to heat it at all using either the stove top or microwave!
  2. Once the coconut oil is liquid (it’s TOTALLY fine if there are tiny clumps still), mix in the ground Xylitol and Stevia with a whisk. Then whisk in cocoa powder. It should be liquid by now.
  3. In a separate bowl, whisk the coconut milk, half and half, vanilla and salt. Slowly add the glucomannan and whisk in. It should start to thicken a little. Add Truvia and mix well, then add the coconut flakes. Should be pretty thick. Place in the freezer for 5-10 minutes (easier to work with when it’s been in the freezer).
  4. Place mini liners on a baking sheet and fill with a little coconut cream mixture, and then pour the chocolate on top. If you want to add an almond before you add the chocolate, by all means do so! I like these without the almonds.
  5. Freeze until set, about 45 minutes to 1 hour. Then move to the fridge.
Recipe by Jen Saves at