COCONUT CHOCOLATE BAR OR CUPS

COCONUT CHOCOLATE BAR OR CUPS
1/4 cup coconut oil
2 tablespoons vanilla whey protein powder *
2 tablespoons cocoa
3-4 teaspoons powdered Truvia (see update) **
Pinch salt
1/8 teaspoon vanilla
2 tablespoons unsweetened coconut, ground fine

In a small microwaveable bowl, mix all of the ingredients except the vanilla and coconut. Microwave on HIGH about 1 minute. Stop as soon as it starts to bubble. Stir in the vanilla and coconut. Pour into a foil-lined 5x7" pan and freeze until firm. Cut into about 20 pieces. Keep refrigerated or frozen.

Makes about 10 servings of 2 pieces each

* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).

** I ran the spoonable Truvia (not the kind in packets) through my coffee grinder to make powdered "sugar". I measured it after grinding. I used the equivalent of about 7-8 teaspoons of sugar in this recipe.

Per Serving: 61 Calories; 6g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

This is a variation of the Coconut Fudge recipe. I didn't care much for the taste of peanut butter with coconut so I came up with the idea to substitute whey protein powder for the peanut butter. It was a success. This is very good. I don't recomment using Splenda in this because it will taste too bitter. The finely ground coconut gives the chocolate an interesting grainy texture almost like fudge but not quite. It will be difficult to cut the candy into 20 equal size pieces so the counts per serving are approximate.

UPDATE: After eating a few more pieces of this, I've decided that it's a little too sweet. I will try using 3 teaspoons of Truvia next time instead of 4 teaspoons.

UPDATE 5/7/11: I recently found these cute silicone cupcake liners and they work great for this recipe. I got exactly 10 little chocolate cups from the batch.

UPDATE 2/27/12: I made a tasty variation today. I added some finely orange zest along with the coconut. I put them both in my coffee grinder and ground them until very fine. I had to add a bit more sweetener to account for the bitterness of the zest. If you don't have any orange zest, you could probably add a few drops of orange extract instead. I think that my next experiment will be peppermint chocolate cups.

1. Prev:COCOA COATED WALNUTS
2. Next:COCONUT CRUNCH