Got a chocolate craving but can’t find anything pre-made to fit your Paleo diet? These Paleo chocolate bites will hit the spot. They’re super easy to make with only 5 ingredients (3 if you want to take a couple shortcuts) and no cooking or baking required.
The only tool you need is a stand mixer with a whip attachment. (A hand mixer would probably work too, but I haven’t tried it.)
They’re tasty and creamy and good for you–and the healthy fats from the coconut oil will help fill you up. So hopefully you’ll be less tempted to eat them all in one sitting.
Where these Paleo mint chocolate bites came from
Today I took the kids to Earth Fare to pick up some honey and shredded coconut. (If you aren’t familiar with Earth Fare, it’s sort of like Whole Foods’ friendlier little sister. And it’s pretty much my favorite.)
I can get shredded coconut there for super cheap and make my own coconut milk for a fraction of the cost of buying it canned.
But that’s not really the point of this story. The point is that we’d spent all morning watching planes take off at the local airport, it was well into lunchtime, and we were all hungry.
The kids had bites of the cheese samples and peppermint Oreo knock-offs to tide them over, but me? I had nothing.
Because none of that stuff is on my diet right now. Cue crocodile tears. (Side note, I’ve made some changes to my diet philosophy over the years. Take a look at my template for a healthy diet here.
I looked at all the snack bars and goodies at the checkout, and everything had something in it that wasn’t on my diet. Nuts or dairy or soy or something.
So when we got home and finally got lunch in our tummies, I decided to make myself a little treat.
These were so easy, and so delicious.
The recipe is based on the Trim Healthy Mama Skinny Chocolate recipe (found in this book), but I’ve tweaked it a bit to use honey instead of their specialty stevia-based sweetener.
The preparation method is also slightly different. They call for melting the coconut oil, but I’ve found that if you use honey, it won’t mix properly with the melted oil. So I’m using solid, room temperature coconut oil instead.
By the way, these make a great energy boost. Coconut oil is awesome brain and body food and can boost your metabolism and energy levels.
(Check out these other coconut oil uses!)
- 1/2 cup coconut oil, solid at room temperature
- 1/4 cup baking cocoa (for AIP, use carob powder instead)
- 1.5 Tbsp raw honey
- 2 pinches Himalayan pink salt (optional; adds mineral content and rounds out the flavor)
- 3 drops food-grade peppermint essential oil (see notes) (optional; leave out for a non-mint chocolate)
- If your coconut oil is too warm and is liquid, put it in the refrigerator just long enough so that it solidifies. (Don't let it get too hard.)
- Combine all ingredients in the bowl of your stand mixer. (I've had this one for nearly a decade and love it.)
- Using the whip attachment, start the mixer on low speed until the ingredients start to combine. Gradually increase the speed until it's running at high speed.
- Continue to mix until all ingredients are combined and the mixture is fluffy. (You may have to scrape down the sides once or twice.)
- Line a baking sheet with wax paper.
- Drop small spoonfuls of chocolate onto the wax paper, about the size of a quarter and mounded slightly.
- Put the baking sheet into the freezer for 15-20 minutes until the chocolates are firm.
- Remove mint chocolate bites from wax paper and store in the freezer in a Ziploc bag or other storage container.
Make sure you use an essential oil that is pure and unadulterated so that you're not adding unknown toxins to your healthy chocolate. My family exclusively uses Young Living essential oils.
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Amount Per Serving: Calories: 85Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
If you make this, be sure to let me know! I’d love to know what you think.