Skinny Meringue Chocolate Bites
THM: Deep S, Low-carb, Sugar free, Gluten and nut free - FEEL FREE TO ADD MORE SWEETENER TO THE CHOCOLATE LAYER. I'm a dark chocolate lover.
Serves: 12-15
For the chocolate:
  • 1½ cups refined coconut oil
  • ⅔ cup cocoa powder
  • 3 tsp. THM Super Sweet Blend, powdered in a coffee grinder (or try 2 T THM Gentle Sweet, which is already powdered), or more to taste (most people will probably want more because I'm a dark chocolate lover)
  1. Chill a glass mixing bowl and your beaters in the freezer for a few minutes. Preheat your oven to 350 degrees F after moving your top oven rack to the second slot down from the top of the oven.
  2. Into your chilled bowl, put your 4 chilled fresh egg whites (scroll on down for recipes that take egg yolks).
  3. Add the cream of tartar and stevia and start beating. Keep beating, and beating, and beating until the whites form stiff peaks.
  4. Spread the meringue onto parchment paper on a cookie sheet. Bake for 12-14 minutes or until golden brown.
  5. Meanwhile, melt the coconut oil and cocoa powder together in a bowl in the microwave (or on the stove) until the oil is soft but not totally liquid. Whisk in the powdered sweetener. I've found that not melting the coconut oil all the way helps keep the sweetener from settling to the bottom of the bowl so much.
  6. Line a 9x13 inch pan with tinfoil. When your meringue is done, put it in the bottom of the 9x13, breaking the meringue into pieces if necessary. Pour the chocolate mixture over the top. Freeze in a level spot in your freezer (good luck with that) until firm. You can score it with a knife before it's totally hard, and once it's hard you can break it into pieces. Store in the fridge or freezer (the freezer is my personal choice).
Make sure to beat the egg whites until they're quite stiff. Doing this will keep your meringue nice and fluffy and more marshmallowey.
Recipe by Briana Thomas at