Skinny Chocolate I
Recipe type: Dessert
Serves: About 43 Mini Muffin Liners
  • 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
  1. Grind 4 Tablespoons of Xylitol in a coffee grinder. Let it set (if you open the coffee grinder right away, it “smokes”. Haha☺)
  2. Put Coconut Oil in a mixing bowl and whisk until mostly liquid. It’s OK if there are a few little clumps still. If your coconut oil is solid, for this particular recipe, PLEASE DO NOT put it in the microwave or stove top. If you do, then you need to let it sit by itself until it becomes room temperature. Because I’ve messed this up so many times, the best way for me to make it liquid is to either mix/whisk it by hand in a bowl, or use the heat friction from electric mixers.
  3. Once liquid, mix in the 4 TBS of ground Xylitol and Stevia with a whisk.
  4. Grind the next 4 TBS of Xylitol, then whisk into the coconut oil.
  5. Whisk in cocoa powder.
  6. Pour in mini baking cups or molds and freeze for about 30 min - 1 hr
  7. Store in fridge.
Recipe by Jen Saves at