I’ve always loved your basic, run-of-the-mill, white sugar laden Valentine chocolates JUST for the sweet taste as they go down my throat… BUT not for the after-effects. With regular grocery-store chocolates made out of white sugar, I get the immediate blood sugar spike and a slight headache. I start to feel like my blood is getting “sticky” and hot. I don’t know how else to describe it. All of that is no doubt part of the blood sugar spike. Of course, the after-effects don’t end there. Eventually, they show up in a bigger waistline and an appetite for more and more and a feeling like I can’t get enough, despite the hot stickiness that I am feeling. Let’s not forget to mention the rest of the results, all the things that fat used to be implicated for, like high cholesterol and heart disease, when it was really nasty white sugar all along.
So here is some great news! You can have your chocolates and eat them too, without the blood sugar spike and all the evil consequences! The above pictured chocolates, or “chocolate truffles” as they are officially called, are made from a Trim Healthy Mama recipe fail. I tried the chocolate truffle recipe from the Trim Healthy Mama cookbook p. 384. It did not taste good, as it was written! I don’t know what the problem is, but they just did not taste sweet enough! Maybe my book has a typo of too much cocoa, or too little sweetener, I don’t know. The mixture was just bitter! Or maybe I have a super sweet tooth? I kept adding more and more of the sweetener it calls for, the Super Sweet blend, and it just didn’t taste sweet. Finally I called it quits and started adding good old-fashioned maple syrup, a tsp at a time, since that stuff is expensive, and finally after a loooong time, the concoction finally tasted good. I also added a teeny bit of cream too. 🙂
So…if you have the THM cookbook, do the truffle recipe on p. 384 and add your favorite non-sugar sweetener to taste, like maple syrup, if you like things maple-y. If you don’t like things mapley then try honey or stevia. If you don’t have the cookbook, then you can find similar recipes here and here. If you want the chocolate to taste the most like grocery store chocolate going down, use cocoa butter (from amazon or health food store) instead of coconut oil.
If you want to get all fancy to present these to your Valentine, you can find special little gift boxes and little candy paper cups in the cake decorating section of your local big box or hobby/craft store. You could also roll them in shredded coconut but I didn’t want to take time for that. 🙂
I like these better than “skinny chocolate,” variations of which you can find all over the Internet, because they are soft and chewy, not hard. If you want hard chocolate, then try skinny chocolate, which is basically mixing cocoa, a fat like cocoa butter or coconut oil, vanilla, and a sweetener, like honey, maple syrup, or stevia. Then you set in the fridge or freezer to harden I like Katie of wellnessmama.com’s recipe here. You can add variety with orange or peppermint essential oils. Here’s a variation of the recipe from Pearl of THM fame below, with peanut butter. Skip to the 5:20 mark to get to the actual recipe, although it is fun to see her visit with her mom, Nancy, founder of aboverubies.org during the first part. (Be a purist and don’t use the microwave like she says.)