Chocolate, Peanut Butter, Coconut Oil Treats
Recipe type: Dessert, Low-Carb
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ½ cup sugar-free or all-natural peanut butter (I prefer organic, and make sure there's no added sugar!)
  • ¼ cup coconut oil
  • 2 ounces unsweetened (dark if you like it) baking chocolate
  • 1 tablespoon dark cocoa powder
  • ½ teaspoon stevia drops
  1. Put the ingredients (except stevia) in a double-boiler.
  2. (This means the PB, coconut oil, chocolate, cocoa powder)
  3. If you don't have a double-boiler, no worries! Put a heat-safe, glass bowl over a small pot of gently boiling/simmering water to create your own home-made double-boiler. When using the home-made method, make sure the water doesn't touch the bowl. The bowl should sit high enough from the water that it doesn't touch. Think: Big bowl, small pot.
  4. Melt ingredients slowing, staring occasionally to incorporate.
  5. Remove from heat, and add the stevia.
  6. Why do this? Because if you add the stevia while on the heat, it will burn like most sugar/sweeteners. It needs to be added later to avoid a burned or weird after taste. Trust me...I know!
  7. While still warm, pour into mini-silicon baking molds.
  8. Let them sit on the counter for about 15 minutes to cool down, and then put them into the freezer for at least 4 hours. This is mostly for the peanut butter to harden properly. If I can wait, which is rare, I let them sit in the freezer overnight.
Recipe by Mama's Hungry at