Coconut Almond Skinny Chocolate

Brenda

½ c. coconut oil

¼ c. unsweetened cocoa powder

3 ½ Tbsp Xylitol or Truvia, powdered

¼ tsp salt

1 tsp almond extract

1 tsp vanilla extract

½ c. dried coconut, shredded and unsweetened

Mix all the ingredients except the coconut in a bowl. If your coconut oil is at a solid, heat gently to make stirring easier. After ingredients are mixed well, stir in coconut. Pour into a glass dish, refrigerate for a couple hours before cutting.

My Top 5 Tips for Perfect Skinny Chocolate

1. Use Xylitol or Truvia - these 2 sweeteners are the only ones I’ve fully embraced for chocolate. Stevia extract is just too bitter by itself.

2. Grind the Sweetener - this is super important. If you don’t grind the sweetener you’ll end up with really gritty, bitter skinny chocolate. Been there, done it, I don’t recommend it.

3. Add Salt - this may sound weird, but the salt brings out the sweet and it’s yummo!

4. Add Protein Powder - I love Swanson’s Protein Powder (click here to save $5 off your first order)! The protein powder definitely lightens up the chocolate to a place somewhere between dark and milk chocolate.

5. To Remove From Dish - I refrigerate my skinny chocolate for a couple hours and then flip the dish with the hardened skinny chocolate upside down over the sink. Then I run warm water over the bottom of the dish. It comes out easily that way. I cut my chocolate squares up and store them in the freezer.

And now the recipes… all of them are S for Satisfying

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