Jen’s Almondless Joys:)

If you’re a coconut and chocolate fan like me, then I strongly suggest you stop whatever you’re doing and try out this recipe! I haven’t come across any THM recipes for Almond Joys, so I decided to take matter into my own hands…and mixing bowl. Super excited they turned out the first go-around! We’re talkin’ I can’t stop eating them.

Another happy for today: it’s taken me FOR-ever to make a skinny chocolate that I enjoy. Below is one version that gets my lips smacking!!

Jen’s Almondless Joys:
Makes 34 mini liners plus 9 liners of just chocolate

Jen’s Skinny Chocolate:
8 TBS Xylitol, Ground in Coffee Grinder
4 Tiny Scoops of Now Better Stevia Extract Powder
1 Cup Coconut Oil (Sam’s Club)
1/2 Cup 100% Cocoa Powder (Sam’s Club)

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Let’s talk about how to make this delectable chocolate…because I’ve messed this up almost a dozen times, you might want to take the time to read this!
If your coconut oil is in a solid state, 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!

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. Here is how the coconut oil should look with the ground Xylitol and Stevia:

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Then whisk in cocoa powder. It should be liquid by now

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And this, my friends, is how to make skinny chocolate with only the 3 ingredients: sweetener, coconut oil and cocoa powder. If you don’t have these sweeteners, then my best recommendation is just trial and error with your sweeteners until you find the perfect sweetness for you.

Coconut Cream:
1/3 Cup Lite Coconut Milk from a can
1/3 Cup Half and Half (Sam’s Club)
1 tsp. Pure Vanilla Extract (Sam’s Club)
1/8 tsp. Salt
¼ tsp. Glucomannan Powder
12 Packets Truvia, Ground (Sam’s Club)
1 ½ Cups Finely Shredded Unsweetened Coconut Flakes

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Whisk the coconut milk, half and half, vanilla and salt. Slowly whisk in the glucomannan. It should start to thicken a little. Add ground 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).

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! However I’m juuust fine without them.

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Freeze until set, about 45 minutes to 1 hour. Then move to the fridge.

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Jen's Almondless Joys ~ S
Author: 
Recipe type: Dessert
Serves: 43 Mini Liners
 
Ingredients
  • 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
Instructions
  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.

 

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