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First published 6/24/14
I would hate to make anyone jealous, but on my diet I can eat chocolate.
Lots of chocolate
OK, so we all know that coconut oil has great health benefits. It’s actually skinnifying, believe it or not. However, all that coconut oil and cocoa powder can get a little overpowering at times, and unless you’re a dark chocolate lover, it can be kind of hard to scarf down. And then you don’t have chocolate, which is a sad, sad place to be.
I am blessed to love dark chocolate, but even I get tired of plain Skinny Chocolate (recipe found in the book Trim Healthy Mama which can be ordered here). I love adding all kinds of things to my Skinny Chocolate – things like peanuts, and peanut butter, and…all of a sudden, it’s not so skinnifying anymore!
Enter Skinny Meringue Chocolate Bites. Don’t be scared of the meringue. It’s incredibly easy. It adds a marshmallow texture to your healthy chocolate, tones down the strength of the cocoa, and just gives a different spin on things. And it doesn’t add a bunch of other things to scare away the effectiveness of the coconut oil on your metabolism! Hey, you’re using egg whites, so it actually adds some protein. How awesome is that?
In case you didn’t figure this out yet, this recipe is my S’mores Skinny Chocolate, just without the peanut butter. You could get some of the same taste by adding some defatted peanut flour, though, and the result would still be “skinny.”
You can pin this recipe here.
You can find this recipe in my cookbook, Necessary Food.
- 4 fresh egg whites, chilled
- ½ tsp. cream of tartar
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 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)
- 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.
- Into your chilled bowl, put your 4 chilled fresh egg whites (scroll on down for recipes that take egg yolks).
- Add the cream of tartar and stevia and start beating. Keep beating, and beating, and beating until the whites form stiff peaks.
- Spread the meringue onto parchment paper on a cookie sheet. Bake for 12-14 minutes or until golden brown.
- 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.
- 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).
- THM Pure Stevia Extract Powder
- THM Super Sweet Blend
- LouAna Pure Coconut Oil
- Hershey Unsweetened Cocoa Powder
Now what to do with all those egg yolks? Well, might I suggest a peanut butter cream pie? Or you could make lemon curd. That’s what everyone says to do. I still haven’t gotten around to it. Several of my newer ice cream recipes take egg yolks as well.
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