These Trim Me Creamy Candy Cups had me dancing a happy dance!
I’ve been following the Trim Healthy Mama plan for nearly two and a half years and gave up my favorite candy bar—the 3 Musketeers. I’d found good skinny chocolate, but I missed the experience of biting into a candy bar. These candy cups finally filled that gap.
Until now! You can make these a couple of different ways. Without the caramel they resemble a 3 Musketeers; with the caramel they’re more like a Milky Way. The recipe is versatile and even accepts additions—add peanuts and you have a mock Snickers.
What makes these Trim Me Creamy Candy Cups so great
These little treats are special for several reasons. They use wholesome ingredients like coconut oil, collagen, whey, and okra. Yes—okra is included in the filling, but you won’t taste it. Each ingredient brings benefits: coconut oil supports metabolism, collagen helps skin and digestion, whey provides protein for bones and metabolism, and okra adds a gentle digestive boost.
This recipe yields about 36 mini candy cups. I set the serving size at two mini cups, though most people could enjoy three or four without issue. I tend to be cautious with treats like this.
You may end up with a bit of extra nougat filling; it freezes well and thaws without losing texture—just soften slightly to scoop. Extra caramel is fantastic over ice cream.
I hope you enjoy these!
- For the “Nougat”
- 3/8 cup hot water
- 1 1/4 teaspoons unflavored gelatin
- 1/4 cup coconut oil
- 2 tablespoons unsalted butter
- 1/4 cup frozen cut okra
- 1/4 teaspoon sunflower lecithin
- 1 1/2 teaspoons unsweetened cocoa powder
- 2 tablespoons whey protein isolate
- 1 1/8 teaspoons collagen powder
- 1/8 teaspoon salt
- 2 1/4 teaspoons Gentle Sweet (or Pyure all-purpose stevia blend)
- 1/2 teaspoon vanilla extract
- For the Caramel Layer
- 3 tablespoons unsalted butter
- 3 tablespoons Gentle Sweet
- 1 teaspoon blackstrap molasses
- 1/8 teaspoon salt
- 3 tablespoons heavy cream
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon caramel extract
- Chocolate Coating
- 4 ounces baking chocolate
- 2 tablespoons coconut oil
- 2 tablespoons Super Sweet Blend (powdered)
- 1/8 teaspoon salt
- 2 tablespoons heavy cream (optional)
- Prepare the chocolate coating. Melt and combine ingredients, then coat the bottoms of paper cup liners with about half the chocolate mixture. Freeze until firm. Reserve the remaining chocolate to top the filled cups.
- For the filling:
- Bring the water just to a boil. Add the gelatin and blend in a vented blender or with an immersion blender until foamy. Add the coconut oil and butter and blend to incorporate. Add the frozen okra and blend until smooth.
- Add the remaining nougat ingredients and blend thoroughly until well combined. Pour the nougat into the prepared chocolate cups and refrigerate until set, about an hour. Alternatively, pour into a parchment-lined pan to set.
- Remove the chocolate shells from the freezer and spoon about 1/2 teaspoon of filling into each cup. Return to the freezer for 2–3 minutes, then top each with the reserved chocolate mixture.
- If using the caramel layer, add about 1/2 teaspoon of caramel to each cup before topping with chocolate, then freeze for a couple of minutes and finish with the chocolate topping.
- Freeze the finished cups for 5–10 minutes or until firm.
- For the caramel:
- While the nougat sets, heat the butter, molasses, and sweetener in a small saucepan. Allow the sweetener to melt and brown slightly and let the mixture boil gently for 2–3 minutes. Remove from heat and whisk in the heavy cream and xanthan gum. Allow the caramel to cool slightly before using.
