If you’ve ever had a Klondike bar, you know what I mean when I say they’re pure heaven.
Unless you take more than 5 minutes to eat them, in that case they’re pure… melted.
Otherwise, for the first few minutes the combination of smooth and creamy ice cream and delicious, crunchy chocolate is unimaginably divine. Especially on a warm spring or summer evening as you lounge on the porch, soaking up the last few rays of sun before it sets for the night.
Unfortunately, I know I’m not alone in saying that sometimes you may want the whole Klondike bar, but you don’t necessarily need it. Or, maybe you only want half and no one’s willing to share it with you (for whatever crazy reason that may be). And let’s be honest, no one wants to settle for those mini-Klondikes because I think we both know, eating a Klondike is just as guilt-ridden no matter what size.
(At least, that’s what I tell myself when I pick up the whole box of large Klondikes at the grocery store.)
Instead of wasting the money (and frankly, calories) on a box of Klondikes, why not enjoy the same heavenly taste and texture in a bite-sized treat?
Did I mention this treat packs in the antioxidants of dark chocolate and the healthy fat and delicious taste of coconut milk? And it’s just enough to satisfy your sweet-tooth without making you queasy or (we all know it) guilty.
It’s basically like a Klondike Bar and Reese’s cup had a mini ice cream baby…
A healthy and delicious ice cream baby.
Dark Chocolate and Coconut Ice Cream Bites
- 1/4 can full fat coconut milk
- 1 tsp stevia (or powdered sugar, to taste)
- 32 dark chocolate chips
- 1 oz bittersweet baking chocolate
- 1/2 tbs coconut oil
- 1 tbs stevia
- 1 tbs reduced fat unsweetened coconut
Open a can of coconut milk (do not shake the can before hand). If the milk isn’t thick, place in the fridge overnight, or for at least 8 hours, until it’s reached an extremely thick consistency & has separated. Scoop only the thick consistency of the milk into a large bowl. If making just enough for this recipe, remove 1/4 of the milk and place in a separate bowl. Combine with stevia (or powdered sugar, if desired) and whip on high until stiff peaks have formed. If making a larger batch, use a heaping tbs of stevia (or powdered sugar) instead and combine with all of the thick consistency of milk. Set in the fridge to chill.
In a separate bowl, microwave chocolate chips and baking chocolate for 30 seconds, removing to stir, before microwaving for another 30 seconds. Stir once more, and microwave for 20 more seconds. Remove and stir until smooth. Add coconut oil and stevia and mix until combined. Microwave for 5 more seconds, remove, and stir until completely smooth. Line a mini muffin tin with cupcake liners. Pour about 1/2 tbs of the mixture into each liner, until all the chocolate’s been used up. Set in the freezer for 10-15 minutes, until hardened.
Remove from the freezer and scoop 1/2 tbs of the coconut milk “icing” onto each of the chocolate cups. Sprinkle with unsweetened coconut flakes. Place back in the freezer for 45 minutes, or until frozen. Remove and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 10 mini ice cream cups)