Coffee and chocolate pair together for a wonderful burst of bitter and sweet in this recipe. These candies have a milk chocolate taste from the whey protein powder and vanilla. Using coconut oil give you health benefits by giving your metabolism a boost and it is also anti-inflammatory and anti-fungal.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Chocolate Coffee Beans THM-S
- ½ cup coconut oil
- 2 tablespoons cocoa powder
- 2-3 tablespoons THM Gentle Sweet
- 2 tablespoons THM whey protein powder
- 1 teaspoon vanilla
- coffee beans
- Melt coconut oil until it is softened and easy to stir. In a coffee grinder, grind cocoa, THM Gentle Sweet and whey protein powder until it is powdered fine. Stir into oil. Add vanilla. Stir until smooth. Spoon chocolate into small molds. Add 6-8 coffee beans to each mold. Refrigerate or freeze. Pop out of molds and store in the refrigerator. Approximately 20-25 candies depending on your molds.
- A high quality cocoa powder makes the best chocolates. For this recipe I used Scharffen Berger Unsweetened Cocoa Powder and Nicaraguan Coffee beans but I currently buy Mama Java coffee beans since I no longer have a daughter living in Nicaragua.
Quick and Easy Chocolate Coffee Beans THM-S. Melt a Lindt 3.5 ounce bar of 90% Chocolate. Add 3 tiny spoons THM Stevia. Mix well. Spoon into molds filling 1/2 full. Add 6-8 coffee beans. Add enough chocolate to fill mold. 12 candies. This recipe will not have the health benefits of the coconut oil but does satisfy your sweet tooth if your time is limited.
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If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.
Chocolate Covered Coffee Beans THM-S
Ingredients
- ½ cup coconut oil
- 2 tablespoons cocoa powder
- 2-3 tablespoons THM Gentle Sweet
- 2 tablespoons THM whey protein powder
- 1 teaspoon vanilla
- coffee beans
Instructions
-
Melt coconut oil until it is softened and easy to stir. In a coffee grinder, grind cocoa, Sweet Mix, and whey protein powder until it is powdered fine. Stir into oil. Add vanilla. Stir until smooth. Spoon chocolate into small molds. Add 6-8 coffee beans to each mold. Refrigerate or freeze. Pop out of molds and store in the refrigerator. Approximately 20-25 candies depending on your molds. A high quality cocoa powder makes the best chocolates. For this recipe I used Scharffen Berger Unsweetened Cocoa Powder and Nicaraguan Coffee beans.
-
Quick and Easy Chocolate Coffee Beans THM-S. Melt a Lindt 3.5 ounce bar of 90% Chocolate. Add 3 tiny spoons THM Stevia. Mix well. Spoon into molds filling 1/2 full. Add 6-8 coffee beans. Add enough chocolate to fill mold. 12 candies. This recipe does not have the health benefits that coconut oil give but it is a quick way to satisfy your sweet tooth.
https://www.pinterest.com/pin/349451252335589699
Can you have a small chocolate after a meal, even if it was a E?
I do believe it would bring you over the allowed fat recommendation for an E meal if you have any added fat to your meal. You would need to keep the serving under 1 teaspoon of fat.
Have to try this simple recipe. Sounds tasty!!
Any sub for the protien powder? I’m out of it and collagen.
You can omit it; the recipe will still work. You could also use a plant protein powder.
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