Cocoa yummies

Cocoa YummiesThese delicious little nuggets of chocolatey goodness are made with almond meal, cocoa powder, and coconut oil. They’re perfect to make ahead for Valentine’s Day, as you keep them in the freezer until you’re ready to serve them.

You’ll need a silicone mold for these, or you can line a small pan with parchment paper and cut them into squares.

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

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    Cocoa yummies
  • Truffle-like, super-easy, deliciously healthy!
Servings Prep Time Passive Time
24 pieces 10 minutes 30+ minutes

Ingredients

Servings: pieces
Units:

Instructions

  1. Melt the coconut oil. Add all the other ingredients and mix well. Pour into silicone candy molds or ice cube trays, or a pan lined with parchment. Freeze until solid. Store in a ziploc bag in the freezer until ready to serve.

Recipe notes

Diabetics should use agave syrup for these. While these are not without sugar, agave syrup is a low-glycemic product. If in doubt, always ask your doctor or nutritionist. These are grain-free with agave syrup, and are raw if you just barely warm the coconut oil and choose raw versions of the other ingredients. People with heart disease are advised to avoid coconut oil. Cacao nibs are the broken pieces of the cacao bean after drying and roasting. When ground, they create the creamy base for chocolate candy, known as cocoa mass. If ground and processed, they separate into cocoa powder and cocoa butter. They have a crunchy, astringent taste that offsets the creamy sweetness of these treats, and because they are close to their natural state, offer all the health benefits of chocolate. If you can't find cacao nibs, chopped semi-sweet chocolate chips or unsweetened carob chips are both reasonable alternatives, although you might want to reduce the sweetener in that case.

These are adapted from a recipe by Portland nutritionist Andrea Nakayama.

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Comments

    • says

      Hi Loretta!
      Raw cacao nibs are the broken pieces of the cacao bean after drying and roasting. When ground, they create the creamy base for chocolate candy, known as cocao mass. If ground and then separated, they separate into cocoa powder and cocoa butter.

      They have a crunchy, astringent taste that offsets the creamy sweetness of these treats, and because they are close to their natural state, offer all the health benefits of chocolate.

      I buy them in bulk at natural foods stores, and they also come in small packages, usually about 6-8 oz. I’ve added a link to purchase them online. If you can’t find them, chopped unsweetened carob chips or semi-sweet chocolate chips would be a reasonable switch, although you might want to reduce the sweetener in that case.

    • says

      Hi Molly, you could chop up unsweetened baking chocolate or the darkest possible chocolate instead. Cacao nibs are worth the purchase though, as they add a wonderful crunch and an astringent edge to the taste. They’re chock full of anti-oxidants too, since they’ve been minimally processed. Enjoy!

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