Virtually Guilt Free Chocolate Bar

Kay Jenkins


I got the basic Chocolate Delight recipe when I did the HCG Diet. This was allowed in phase 3 and is so good that I now eat it in place of real chocolate to continue to keep my weight down. I've been playing with addtional ingredients in it to get a more satisfying, low glycemic, protein filled treat. This one really hit the spot! This is an easy no-cook recipe but keep in mind that coconut oil has a low melt point so these need to be kept cold in the refrigerator.


★★★★★ 1 vote

15 Min
30 Min


  • 2 c
    coconut oil
  • 2 c
    cocoa, unsweetened
  • 1/2 c
    xylitol or other zero calorie sweetener
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    molasses (optional)
  • 1/3 c
    agave syrup (optional)
  • 1 c
    quinoa puffs
  • 1/2 c
    chia seeds
  • 1/2 c
    mixed nuts chopped
  • 1 c
    raisins or mixed dried fruit bits

How to Make Virtually Guilt Free Chocolate Bar


  1. Make basic chocolate Delight recipe by melting coconut oil in microwave or in saucepan until just melted, not hot. Sift into oil cocoa powder, stir well. Stir in zero calorie sweetener until dissolved (add more or less to taste) and vanilla.
  2. Stir in remainder of ingredients using more or less to taste.
  3. Pour mixture into a large, foil lined, greased (I use coconut cooking spray) cookie sheet. Place in freezer for at least 30 minutes. After frozen, remove from pan with foil. Either break chocolate into pieces or cut into pieces with a large knife.
  4. Because of the low melt point of coconut oil the bars should be kept in the refigerator until eaten.

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