Another scrumptious chocolaty treat that’s so quick, from ‘make to eat’ in 10 minutes flat!  Don’t let your chocolate craving ruin your plan…..this salted caramel wonder will satisfy you every time! <3

[instalink width=”350px” height=”350px” image_size=”small” bg_color=”#285989″]


1 cup of Coconut oil

1/4 cup premium cocoa powder

*1/4 cup of peanut flour (Optional,  can omit without replacement as it takes it out of full skinny chocolate territory, from Deep S into S.  Still a great,  healthy protein added S fuel snack with it though,  so don’t be scared to add it)

1/4 tsp of sea salt (reserve half for sprinkling on top)

2 tbsp Erythritol(buy here) (grind first in a coffee grinder, if your sweetener is granular)

2 heaping doonks (the tiny measuring scoop) of Pure Stevia

2 tsp of Caramel Extract

*2 Tbsp Unsweetened Almond Milk(Optional, added creaminess for more of a milk chocolate taste)

Melt coconut oil.  (35 seconds in the microwave.  I can’t stress this enough….Do not overheat your coconut oil!!! Simply melt it until there are bits of  un-melted oil left, stir by hand until the rest of the chunks melt entirely….then and add all remaining ingredients)
Add all remaining ingredients to melted oil.
Mix very well.  (I use my single serve ninja blending cup, and let it whirl for a minute.)
Use a mold or pour into tin foil lined 8×8 bar pan.  Place in freezer.
Once set remove from pan and break into smaller chunks to enjoy. <3

EDITED: 1/6th of this recipe is considered a serving size…..I usually only need a square or two to be completely satisfied!!! Yum

With love,



  1. What is the erythritol for? Is it necessary?
    I want to make this but don’t have that one ingredient.

    • erythritol is an all natural sugar substitute. Feel free to use other all natural sweeteners instead like stevia, or xylitol.

          • I have stevia in the raw..would it be a 1-1 ratio I’m having problems with things being sweet enough..trying to make something for my diabetitic hubby.

          • chrissybenoit

            I’ve found that stevia is not the best sweetener when working with Chocolate….but you can taste as you go and see.

  2. Hey Chris! Thank you Thank you Thank you! I have not made skinny chocolate in so long because I can never get it to turn out right. This recipe tastes delicious.. The sweetness was perfect. The only problem I had was all my sugar and peanut flour settled at the bottom even after blending it. My solution was to add probably a tablespoon of almond milk to the mixture and blend again. The almond milk thickened it slightly like ganache and everything stayed mixed together! Thanks for the recipe! Now I can enjoy skinny chocolate again! Come see my blog! I’ve added a few recipes in the last little bit.

    • Try only softening the coconut oil not liquidating it. You may end up using beaters rather than a blender, but that way it doesn’t separate so badly.

      • Yes exactly! <3
        That's why I suggest only melting it a bit…. It does indeed separate if over heated. So melting it for a short time while assuring you have some unmelted bits works every time! <3

        • This sounds delicious. I’ll make some tomorrow. I always read the comments and I was trying to figure out what you were talking about with melting the coconut oil. Then I realized you live in a different climate. Here in Florida, my coconut oil is solid for about two weeks in January, the rest of the year it is a thin clear liquid.

  3. I made this tonight after searching many times for a good recipe that included what I had on hand. I loved that it used Defatted Peanut Flour rather than peanut butter. I didn’t have any caramel extract but I added about 10 drops of Sweetleaf Toffee Stevia and a few drops of Vanilla Stevia. Since I added those I only used 1 doonk of Stevia powder. It turned out so delicious that I ate tooooo much and did not feel so good after. I won’t overdo it again! My kids even liked it which surprised me a lot! I didn’t let them overdo it though. Thanks so much, this was easy and very, very good.

    • YAY!! You’ve got to love a family hit! I know my kids love it too….so I share. It breaks my heart but I share…lol!! Better for them then those alternatives out there isn’t it? It sounds like your alterations worked out perfectly, I love that. Hope you enjoy (without a tummy ache or course) again soon!! <3

  4. What is the best way to store these? Do you need to store the chocolate in the freezer or frig or could it placed in a ziplock bag in the pantry?

    • Skinny chocolate should always be stored either in the freezer (we store them in a Ziplock bag) or the fridge. I prefer the freezer, I like the chocolate hard.

  5. Chrissy, what did you use for your chocolate mold? I like the shape of your chocolates.

  6. Erika Hayslip Reply

    Have you tried this with the gentle sweet from THM? I do not have a grinder, but I do have the gentle sweet. Not sure what the conversion would be since there are 2 different sweeteners in it!

  7. Pingback: Trim Healthy Mama Skinny Chocolate Recipes • The Sunny Patch

  8. I have Pure Stevia extract in liquid form. Any idea how much a doonk is equivalent to liquid? And, does it change consistency if I leave out the peanut flour?

    • I would just add to your taste preference of sweetness, and the consistency doesn’t really change too much at all without the peanut flour, especially when you store in a freezer.

  9. I’ve been making my skinny chocolate really thin lately and it really makes a difference. I just put it in a lined cookie sheet and swirl it around to make it as thin or thiner then a store bought chocolate bar. It makes it taste different. I can’t wait to try your recipe. thanks

  10. Thanks Chrissy. Have a THM Mama’s meeting and just got off of work.. Needed something sweet and quick. It’s in the freezer now.

  11. Pingback: The Traveler’s Guide to THM | Chrissy Benoit in Love

    • chrissybenoit Reply

      Thanks! Feel free to use whatever natural sweetener you prefer. 🙂

  12. Does adding the peanut flour mean that this doesn’t work for deep s?

  13. I want to make these but only have the coconut oil that is flavored. Bought it by mistake. Will it over power in this recipe?

    • chrissybenoit Reply

      Hi Lynn, I’m really no familiar with the flavored coconut oils. Give it a go and see how it turns out. What flavor did you pick up?

  14. Naida Lelsie Reply

    So I grind my sweetener up and add it to the warmed coconut oil but it doesn’t mix in. Always settles at the bottom and you have a gritty super sweet pile of stuff. Not sure what I’m doing wrong.

    • chrissybenoit Reply

      it’s the fun of working with sweeteners that don’t breakdown and absorb like normal sugar, so what I do to get around it, is reduce the time you soften your coconut oil then mix it while it’s thicker, that makes a huge difference for me

  15. Tori Christian Reply

    Chrissy, I don have a coffee grinder :/ What can I use to get around this? I have xylitol, Truvia, and NOW stevia extract powder.

    • chrissybenoit Reply

      I would try just getting the coconut oil to the point of it being mix able but still thick, make the recipe from that point instead of melted. That way the granuals won’t sink to the bottom.

  16. Edith Bauman Reply

    These are so yummy!!! Thank you so much!
    The first time I made them I made the mistake to overheat the coconut oil. But I only discarded the clear part that separated, and still froze the gooey sticky part. It was soft and delicious. Today I made them again, and did not warm the coconut oil. I just whisked it all up, and since my almond milk was cold, I warmed THAT a little, which made the mixture easier to pour into the molds. My kids love it too!!!! And I am thinking next time I can add some hazelnut extract and use it as a Nutella type spread. This is the best chocolate candy ever!!!

    • chrissybenoit Reply

      I do, but that’s no necessary, you can if you’d like.

Write A Comment