New and Improved
EXTREME FAT BURN Version!
First of all, don’t even try to find these ingredients at your local stores. You’ll just waste time, get frustrated and probably end up buying substitutions that are inferior quality and/or taste. It’s much easier and time efficient to use the links embedded within the recipe below. They will take you to the specific order pages on Amazon.com to order online and have it all delivered straight to your home with no shopping required!
This new version uses coconut oil exclusively, which gives it a higher fat burning effect (and tastes better). The last version used cacao butter which gave it a higher melting point (about 92°). That made it more stable at room temperature and therefore easier to serve and leave out at parties and such, without the need to keep it cool, so if that’s your purpose, go ahead and use cacao butter instead of coconut oil. It will still be a mildly fat burning recipe, but not as potent as this version.
Most actually prefer the taste of this coconut oil version over the cacao butter version, but then again, some people don’t like the taste of coconut and this does have a hint of that taste, so in that case, use this coconut oil.
While cacao butter certainly is a healthy type of fat, coconut oil offers even more health benefits and makes this recipe a much stronger “negative fat” food, which means that you will burn more fat off your body than you just ate! You can literally eat yourself skinny with this recipe, using this coconut oil-only version!*
Remember that using coconut oil lowers the melting point though, so this coconut oil-only version starts getting soft at about 70° and turns into a puddle at 77°. This is why a refrigerator is needed for storage and some type of cooler for transport and serving. It’s worth it though, because the increase in fat burning ability using coconut oil is quite significant over using cacao butter.
Important Note: This recipe is a very specific formulation of carefully chosen ingredients, through extensive research and testing. It will work as a fat-burning formula and health food ONLY IF the specific ingredients are used below, without ANY substitutions of other brands, so be sure to follow it exactly to the “T,” using the handy embedded links to order your ingredients.
- 5 oz. (3/4 cup) organic coconut oil
- 1 tablespoon erythritol Note: for a smother texture in your chocolate, grind this in a coffee grinder or Magic Bullet until it is a fine powder (like confectioner’s sugar)
- 3 scoops sugar free protein powder (whey powder option 1 or option 2 for a milk chocolate flavor or vegan powder for a dark chocolate flavor) Note: the “scoop” refers to the scoop that comes in your protein container. This varies in size from 18 grams to 23 grams, but 3 scoops with any of those sizes will work fine.
- 2 tablespoons unsweetened cacao powder
For a mint-chocolate taste, add 1-2 teaspoons mint extract.
For a “Resse’s” like taste, add 4 tablespoons unsweetened peanut flour (and leave the mint out).
- Melt coconut oil in a pan (stove on medium-low). Note: if you live somewhere that causes it to be above 75° in your house, you will find that your coconut oil is already melted, which allows you to skip this melting step.
- Turn stove off when coconut oil is halfway melted (it will continue to melt on it’s own).
- Combine all ingredients with the melted coconut oil into a big bowl and whisk thoroughly (or use a blender).
- Pour into molds or onto a 12 X 9 non-stick cookie sheet and then crack it up into pieces after it has hardened in the fridge.
- Chill in fridge for 1 hour.
Nutrient Breakdown per piece (without added almonds or Chia seeds – see notes below for those versions):
- Each piece has 50 calories
- Fat: 4.5 grams
- Carbs: 1.3 grams (.8 net, after subtracting the sugar alcohol and fiber)
- Fiber: 0.3 grams
- Protein: 2 grams
Makes 35 pieces (8 grams per piece).
Raw Option: Remember that coconut oil melts into a liquid at 75 degrees, so if you keep the heat under 115 (which could be done by setting the stove to low, turning it off when the coconut oil is half melted and then waiting for the rest to melt with the stove off), then you are making a RAW version! In this version, you can call it PJ’s Rawesome Chocolate!
Almond Bark Option: To make almond bark, just spread almonds on a 12 X 9 cookie sheet first and then pour the chocolate over them (click here for video). In this version, you can call it PJ’s Almondelicious Bark!
Macadamia Nut Option: To make chocolate covered macadamia nuts, just drop nuts into each section of a mold like this and then pour the chocolate in around them. In this version, you can call it PJ’s Mac-a-DAM That’s Good!
Chia Option: To make a crunchy version similar to a Nestlé Crunch bar, just add .5 cups of Chia seeds to the mix after the mixing/blending step and stir them in. In this version, you can call it PJ’s CHIAcolate!
- These chocolate recipes are designed for those on a low-carb lifestyle (less than 75 grams of carbs per day), because those individuals will not store the fat in this recipe. In fact, they will burn more fat than they eat (hence the “negative fat food” classification). However, even for high-carb (standard American diet) eaters, this recipe will cause them to store much less fat than normal commercial chocolate because of the type of fat in here (MCT’s) and the fact that this recipe is sugar free.
- This chocolate is extremely addicting, and becomes more addicting over time as your body begins to crave the superfood nutrients, so you may find yourself eating this constantly at the expense of other food. This isn’t a problem from a fat burning perspective, but it can be a problem from an overall nutrient perspective because that would push out other foods that are good for you, causing you to eat less of them (like dark greens). Go ahead and eat gobs of this chocolate, but make sure you are getting at least 7 servings of dark greens per day too (a serving is the size of your fist). On extremely busy days, I have been known to get by just fine with two Super Simple Superfoods Smoothies and an entire batch of this recipe. That is a great balance of nutrients, protein and fiber and saves time in the kitchen too!
- Make sure you are drinking enough water daily if you are eating a ton of this (like I do), because cacao can be mildly dehydrating in larger quantities.
P.S. Some have commented that my fitness chocolate tastes better than what they make, so here is the video of my EXACT recipe, in case you are doing something different: