This is my favorite non-peanut butter “skinny chocolate/fat bomb” recipe. The shape of the molds I use and the “fairly normal” chocolate taste of these remind me of the old chocolate candy from my childhood called “Ice Cubes.”
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- Melt butter and coconut oil together.
- Add remaining ingredients, whisking quickly to combine thoroughly.
- Pour into molds or flat container.
- Freeze for a few minutes until solid.
- Remove from molds or cut into squares and store in air-tight container in freezer.
- Note: I make these in little square molds—though that is not necessary at all.
Very Low Carb (VLC): This is very low carb and a real “diet saver” for the keto and very low carb crowd.
Family-Friendly (FF): Your kids will probably love these little bars. They do not, however, pack well because they become soft after a while at room temperature. These should be stored in the freezer.
Store-Bought-Stella (SBS): These are not difficult to make—and are very quick. The main thing is to not overheat your butter. You just want it soft/melty. And to stir quickly and pour right away so that ingredients do not separate.
Homemade Hannah (HH): HH’s will love making their own homemade chocolates!
Freezer Cooking (FC): No need to flash freeze or freeze in layers. Just pop out of the molds (or cut if you made them in a baking dish) and toss in a plastic-ware bowl.
Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): These are a Deep S treat.
Sugar Free (SF): Yes! And they do not even taste like it!
Gluten-Free (GF): Yes!
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