THM Part 4 - My Favorite Recipes: Chocolates

This blog needs very little introduction.  I think we all need a little chocolate sometimes.  And having some "THM Skinny Chocolate" on hand keeps you on plan and losing weight.  At first I thought I could get away with a piece of Dove Dark Chocolate every afternoon.  I was losing weight but slowly.  When I cut out all sugar sweetened treats and switched to THM chocolates, my weight started falling off again.  As of today, I've lost 23.5 lbs with THM.  15 of those were baby weight.  The rest is extra.  I weigh the same as I did in college, I'm only 3 lbs above my wedding weight, and only 8.5 lbs away from my prom weight!  So yes, you can have your chocolate and eat it too :)

These are our family favorites.  There's no eggs in these recipes, so I highly recommend you dip a pinky in and taste your chocolate before you pour them into muffin liners and freeze them.  Start with a small amount of stevia and add more to fit your taste and the stevia brand you buy.  The flavor still changes just a bit after freezing, but you'll get better and better with these recipes in time.  Enjoy!

Homemade Protein-Packed Peanut Butter Cups

(Makes 24)

Ingredients:

Chocolate Layers:

2 C. Coconut Oil

1/2 C. Hershey’s Dark Cocoa

2 tsp. NuStevia Powder

2 tsp. Vanilla Extract

Peanut Butter Layer:

3/4 C. Coconut Oil

1 Regular Size Jar of Peanut Butter

1 Scoop (Approx. 1/4 C.) Protein Powder

1 tsp. NuStevia Powder

Line 2 cupcake tins with cupcake liners.  Melt the Coconut Oil for the Chocolate Layers.  Mix the remaining “Chocolate Ingredients.”  Pour a small amount to cover the bottom of each cupcake liner.  Set aside the remaining chocolate for the top layer.  Put the pans in the freezer for 10-30 minutes until set.

Melt the coconut oil for the Peanut Butter layer.  Add the peanut butter to it.  Put in microwave for 30-60 seconds longer if needed to mix.  Add the protein powder and the stevia to taste.  Pull the pans from the freezer and pour the peanut butter layer into each tin.  Return to freezer until solid.

Pull from freezer and pour the final chocolate layer on top.  Put back in freezer for 20-40 minutes until frozen.  Pull them all out and put into a gallon size Ziploc bag.  You can either store them in the freezer or the refrigerator.  Use the muffin liner to hold the chocolate while you eat.  It gets messy.

Healthy Peanut Butter Chocolate Fudge (S)

Ingredients: 

• 1/2 C. coconut oil
• 1/2 C. peanut butter
• 1/3 C. Hershey’s Dark cocoa powder*
• 1 1/2 tsp. Stevia (to taste)

Directions:

Melt the coconut oil and peanut butter together in a pot or pan over low heat (or in the microwave). Add the Cocoa and Stevia and mix until smooth. Immediately pour into a silicone mold or into mini muffin tins which have been lined with mini muffin liners. Place in the freezer until set. Store in the refrigerator.

Yields: About 30 candies

 (Credit to the Recipe on Pinterest for the Picture... I did NOT make little hearts with mine)

Peppermint Skinny Chocolate (S)

1 C. Coconut Oil

1/3 C. Hershey’s Dark Cocoa

1 tsp. NuStevia

1 1/2 tsp. Peppermint Extract

Melt Coconut Oil.  Mix ingredients together to taste.  Pour into silicone pan or mini muffin pan with liners.  Place in freezer to set.  Put in quart size Ziploc bag and store in the refrigerator.