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Old 01-31-2013, 09:10 AM   #11
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Join Date: Apr 2003
Location: VA
Posts: 1,389
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WOE: Atkins OWL/NK hybrid
This one???

4 Tbs Coconut Oil
1 1/2 Tbs unsweetened cocoa powder
1/2 tsp vanilla extract
3 Tbs sweetener of choice (I used powdered Erythritol)
Almond Butter
Mini Muffin Paper Cups

Melt the coconut oil on low on stove top in small sauce pan. Remove pan when coconut oil is melted and immediately add cocoa powder, vanilla and sweetener to hot coconut oil. Mix until all the sweetener is well incorporated into the other ingredients.

With mini muffin paper cups on a plate or small cookie sheet start to fill just the bottom with a little of the chocolate/coconut oil mixture.
When all are filled put in freezer for about 5 to 10 minutes until solid.
Take out of freezer, add a dollop of almond butter to each cup on top of the frozen chocolate and then cover each completely with more chocolate.
Put finished cups back into the freezer, let them get hard again
I'll make it and see how I'd tweak it if that would be helpful to you.
I usually use a mixture of sweeteners, and I think that's a low cocoa to CO ratio for my tastes. But I'd be happy to dink around with it and report back.
Keep calm and carry on.
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