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- Diet & lifestyle
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- Sugar free
Homemade chocolate that melts in your mouth! It is made with only natural ingredients. Enjoy!
113 people made this
- 120ml coconut oil
- 45g cocoa powder
- 3 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey and vanilla extract into melted oil until well blended. Pour mixture into a chocolate mould or pliable tray. Refrigerate until chilled, about 1 hour.
I wouldn't recommended that you use this chocolate for baking. It's best kept refrigerated and eaten as a treat.
Reviews & ratingsAverage global rating:(181)
Reviews in English (162)
I was looking for another recipe when I stumbled across this one. Seeing that I had all the ingredients, I decided to try a batch. Wow, are these good!!! I can't believe how simple they are. To prevent the honey from sinking to the bottom of the chocolate, here is what you do. Mix the oil and cocoa powder. Stick this mixture in the fridge until it starts to thicken. Now you can stir in the honey and it won't 'sink' because the coconut oil is no longer liquified. I added a little less than 1/4 tsp of cayenne pepper, and a couple pinches of chipotle powder. I didn't have candy molds or a pliable tray, so I lined a small plastic container with foil. Once hardened, I was able to lift everything out of the container and cut into 8 pieces. Heavenly!!!-30 Mar 2014
by Kendy Misoni
This was surprisingly good! I used a whisk to mix the cocoa, honey and vanilla into the melted coconut oil, then poured it into a foil-lined loaf pan (this size pan created the perfect thickness) and sprinkled in some toasted pecans. Chilled for about 1 1/2 hours, popped the foil out and cut the chocolate into pieces. Very creamy and definitely melt-in-your-mouth! Will make this again and again! Great recipe for a healthy treat!-07 Apr 2014
by Erin Valley
I tried this not knowing what to expect. I loved it! In addition to the honey, I added 1 1/2 tablespoons of Agave nectar, I like it a little bit sweeter. Finally I added 1/2 tsp of sea salt and 1/3 C chopped almonds. Fabulous! I only made mine 1/4" thick and I didn't have a problem with the honey sinking to the bottom, as i read in another review. Thank you for the recipe!-09 May 2014
Sugar Free Chocolate Syrup (Low Carb + Keto!)
Everything tastes better when chocolate is involved, and even better and less guilty when that chocolate is homemade sugar free chocolate syrup! I mean, what’s not to love?
This low carb chocolate syrup takes only 10 minutes to make, is a MAJOR upgrade to all of your low carb desserts (I’m looking at YOU low carb ice cream), and is low carb, keto, and sugar-free!
So grab your whisk and a saucepan, and let’s get mixing!
One bite and you’ll have a hard timing believing this Healthy Homemade Milk Chocolate is all natural, sugar free, dairy free and vegan.
No butter, milk or heavy cream, no soy lecithin, no preservatives, no artificial “vanillin” flavoring, no PGPR — just pure and natural goodness. Tastes like storebought chocolate, but this one’s actually good for you!
Indulge… sinfully sinlessly!
Gluten Free Sugar Free Chocolate Gelato Recipe
I believe firmly that no living thing thrives with deprivation. That is why it makes me so happy to create gluten free recipes for desserts that are rich and indulgent. If I can create a dessert that is not only gluten free but also sugar free and is STILL rich and indulgent then I am not just happy, I am ecstatic!
I just can not think of the words “chocolate” and “deprivation” in the same thought! Seriously, who is going to punish you by making you eat chocolate? And I am willing to bet that one does not think “gelato” and then think “diet.” And yet one of my fairly guilt-free go-to desserts is Chocolate Gelato!
Did you know that gelato is lower in fat and calories than ice cream? Well, it is. Gelato is traditionally made with milk and typically has between 4 and 8 percent butter fat versus ice cream’s 14 to 16 percent butter fat content (at least in America).
So if gelato is lower in fat and calories than ice cream why does it seem so much richer? First of all the lower fat content of milk vs. cream makes it so that the flavors come through much more vibrantly. If you want a rich and sinful dairy free dessert make this with the dairy free milk of your choice – just make sure the fat content is similar to that of whole cow’s milk.
Secondly, I think the silken texture has something to do with it. In commercial gelato that silken texture is achieved by the use of corn syrup. It does something technical (that I could pretend to understand and explain but don’t and won’t) to the milk. But you can get the same result with agave nectar AND have the added benefit of a dessert that is free of refined sugar. Since agave is non-crystallizing it keeps the gelato smooth and silky without those little bits of rock hard frozen sugar that can ruin a good frozen treat.
So if we combine lower fat and calories with refined sugar free and the health benefits of chocolate which include everything from lowering blood pressure and possibly fighting cancer to preventing tooth decay, this Sugar Free Chocolate Gelato is actually down right virtuous! Isn’t it great to have a dessert that is rich, indulgent and virtuous? I think so.
Pure stevia extract is a great sugar-free sweetening option. A little goes a long way, too.
If your pure stevia extract has a 1/32 teaspoon scoop, start with two and give it a taste. Add more in small increments until it’s a sweet as you like.
I found that three scoops was just right, but four was too bitter. So, a little more than 1/16 teaspoon, but not quite 1/8 teaspoon.
If you have a set of measuring spoons with a “smidgen” spoon, that is 1/32 of a teaspoon.
If you’d like to use a mix of stevia and a sugar alcohol, such as erythritol or xylitol, I recommend powdering it first to avoid graininess. Use a coffee grinder or simply a mortar and pestle to grind it into a powder.
A combination of stevia and a sugar alcohol often gives the best flavor for desserts.
Unsure if erythritol or xylitol are safe (or even real food)? See Wardee’s article on sugar alcohols.
Is chocolate milk keto?
Traditional chocolate milk would not be considered keto, as it’s made with high-carbohydrate milk as well as sweetened with sugar.
This keto diet chocolate milk is made with a combination of almond milk and heavy cream and sweetened with powdered monk fruit allulose blend, making each serving have just 2.5 grams net carbs.
Can you use a different sweetener?
Yes, but because most keto sweeteners don’t dissolve well, your options are fairly limited. Here is what you can use:
- – This is what I used in the recipe. The reason it works best is it dissolves just like regular sugar, and doesn’t have an aftertaste or cooling effect. (Crystallized monk fruit allulose blend should work just fine as well, the powdered just dissolves a little faster.) – This will work the same way as the above, but it’s less sweet, so you’ll need about 33% more of it. Refer to my keto sweetener guide for converting the amount. – Since this is already in liquid form, there’s nothing to dissolve and it will work great.
- Other Liquid Sweeteners – You can get the recommended sweeteners at the links above, but if you can’t get them in your country, you can also use another liquid sweetener, since these won’t have the dissolving issue. Unfortunately, in my experience, most of these have an aftertaste.
I don’t recommend most other granulated or powdered keto sweeteners, because they won’t dissolve properly in the cold liquids.
Can you make it dairy-free?
Yes, you can make this low carb chocolate milk recipe dairy-free. Simply swap out the heavy cream for coconut cream. It may give it a slight coconut flavor, but will taste just as delicious.
Can you make it nut-free?
Yes. To make nut-free sugar-free chocolate milk, replace the almond milk with coconut milk beverage (the liquid kind in a large carton, not the thick kind in a can).
Can you use a different milk?
This recipe uses a combination of almond milk and heavy cream, for a creamy result. As mentioned above, you can replace the almond milk with coconut milk beverage and/or the heavy cream with coconut cream, if you want to. In general, all kinds of keto milk options will work just fine.
You can even make your own homemade almond milk to avoid the preservatives of store bought.
Healthy Homemade Chocolate Syrup
Healthy Homemade Chocolate Syrup recipe — thick, rich, sweet, and chocolatey, yet secretly sugar free, low fat, high fiber, gluten free, and vegan! Perfect in chocolate milk, milkshakes, smoothies, oatmeal, and more.
If you’ve ever wanted to drizzle some chocolate syrup over pancakes or waffles or ice cream or maybe even your face (you do YOU, boo!), but want to avoid the refined sugar, high-fructose corn syrup, artificial flavors, and preservatives that are common ingredients in storebought syrups, then this DIY version is the answer for you.
Well, hello beautiful! Just look at that drippy, heavenly, chocolatey goodness.
Easy Sugar Free Chocolate Syrup Recipe – Low Carb
Lately, I&rsquove been craving a lot of chocolate. In particular, chocolate milk. Then it dawned on me that I&rsquove never made my own homemade chocolate syrup.
When I first went sugar free, I used to buy sugar free chocolate syrup. The one brand that I used to use was the Walden Farms zero carb chocolate syrup.
However, I stopped buying commercially prepared products that contain artificial ingredients. Unfortunately, Walden Farms uses sucralose in their syrup which doesn&rsquot appeal to me because I made the decision to only use natural products a few years ago.
You only need a few ingredients for this easy sugar free chocolate syrup recipe. And, I&rsquom sure it turns out to be much cheaper to make it at home.
It&rsquos really just a mix of cocoa sweetened water. You could thicken it up if you want to with xanthan or guar gum, but I don&rsquot think thickeners add much.
Cooking the mixture does thicken it a bit without having to add any low carb thickener. I try to make things as simple as possible and stay away from adding extra fiber or carbs when I can.
Some unsweetened cocoa powders have less carbs than others. So, you can check the labels before buying to make sure you choose one with the lowest carb count.
You should look for cocoa powder that has more fiber which reduces the effective net carbs. I like to buy the one with the lowest net carb count because every little bit helps. If you want to be conservative, you can always choose the one with the lowest total carb count.
You should be able to whip this chocolate syrup up within 10 or 15 minutes. One you gather all your ingredients it&rsquos just dumping it into a saucepan, whisking it up, and cooking it up a bit.
I find that a whisk helps blend the cocoa powder into the liquid best. I also like to use a mix of sweeteners.
To lower overall carbs, I often use concentrated stevia liquid and mix it with a powdered erythritol or inulin sweetener. The choice of sweeteners is really up to your own personal taste and preference.
You can use this sugar free chocolate syrup recipe just like any commercially prepared chocolate sauce. It blends well with low carb almond or coconut milk.
It&rsquos also great to pour over ice cream to make a chocolate sundae. I had some low carb strawberry ice cream in the freezer that I made several weeks ago and it went perfect over that.
I&rsquoll be sharing a special recipe either this week or next that used some of this homemade low carb chocolate syrup in it. Now that it&rsquos cold, I may need to come up with a recipe that uses this syrup to make sugar free hot chocolate.
It&rsquos so easy to make this low carb chocolate sauce. I&rsquoll have to keep a jar in the refrigerator all the time! And, it&rsquos perfect for making a low carb no bake banana split cake cheesecake.
Sugar-Free Chocolate Bars
What's great about it
A delicious recipe from my cookbook Healthy Baking. This is a superfood chocolate treat that will satisfy that craving and be good for your health! Both my Dark and Mylk Naked Chocolat drinks are dairy-free, sugar-free and as clean as nature intended – the way chocolate is supposed to be. Serve in small portions and store in an airtight container in the fridge until required.
120g (4 oz/1/2 cup) cacao butter or cold-pressed coconut oil
2 teaspoons vanilla extract
2 tablespoons rice malt syrup or alternatively raw honey or maple syrup. (optional)
110 g (4 oz / 1/2 cup) almond butter, peanut butter, hazelnut butter, cashew butter or tahini
120 g (4 oz / 1 cup) Naked Chocolate (for this recipe I used Healthy Chef Naked Chocolat Mylk)
- Melt cacao butter or coconut oil in a large bowl set over a pot of simmering water.
- Remove the bowl from the heat and add Naked Chocolate and mix through using a small whisk until smooth.
- Add nut butter and a pinch of sea salt then mix through. Taste your chocolate creation. you may find you don't need to add any sweetener whatsoever. If you do, just add 1 tablespoon at a time.
- Pour chocolate into a small glass container lined with non-stick baking paper or cling film.
- Refrigerate for 4 hours or until set.
- Cut into bite-size pieces and enjoy.
- Store in the fridge, covered for up to 4 weeks.
Notes and Inspiration
Cold Pressed Organic Coconut oil can be used in place of cacao butter. However, the final product will be a little softer. You can purchase cacao butter from health food stores.
Decorate with chopped roasted hazelnut, roasted almonds or sprinkle with raw cacao nibs or bee pollen.
Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.
If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.
Healthier Pop Tarts! Say what?!
It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.
Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!
The rich, flavorful low carb tart crust is made from almond flour and a little oat flour.
You can make a sugar-free icing to decorate the tarts using powdered erythritol, xylitol, clear vanilla extract, and a little lemon juice. I don’t usually make the icing though, to be honest. These rich, buttery crusted treats with a sweet raspberry filling don’t need it. If you’re familiar with the sweeteners I use, you probably know that erythritol and xylitol can have a “cool” aftertaste in excess quantities. That’s why I’d skip the icing if I were you.
To make paleo pop tarts, I’m guessing you could easily substitute tapioca starch for the oat flour, and coconut oil for the butter. A little honey could replace the erythritol.
To make dairy-free pop tarts, you can substitute non-hydrogenated shortening for the butter.
If you’re curious, the sprinkles are made of erythritol mixed up with Wilton food colorings. I mixed a drop of coloring into a little erythritol with a toothpick until it clumped. Then, I grabbed a little of the mixture and rubbed my finger tips together to distribute the “sprinkles” all over the tarts. Pretty cool, huh?
Healthier, Homemade Pop Tarts (Sugar-Free, Gluten-Free!)
1 1/2 cups blanched almond flour OR 5.25 ounces sliced, blanched almonds
1/4 cup (0.75 ounces) oat flour
2 Tablespoons unsalted butter OR non-hydrogenated shortening
1 cup (4 ounces) raspberries
2 Tablespoons + 1 teaspoon erythritol
If using sliced, blanched almonds, grind almonds in a Magic Bullet blender or food processor into a fine meal. If using blanched almond flour, simply add it to the rest of the dry ingredients in a bowl and whisk the mixture. Remove butter from fridge and cut into chunks. Use a fork to press butter into the dry mix, cutting it in so that you get pea sized chunks of butter throughout the dough. Whisk egg white in a separate small bowl. Drizzle in egg white a little at a time until the dough comes together. I ended up using just over half an egg white from 1 large egg. It’s better that the dough be a little dry rather than too moist! The dough should be crumbly, so you should have to press it together into a ball before refrigerating it. Chill dough for 15 minutes to 1/2 hour. If the dough is too crumbly to roll out, add a little bit more egg white and knead it through. Divide dough into 3 or 4 balls. Roll out a ball of dough into thin, square pieces between 2 pieces of parchment paper. I like to roll the dough a few strokes, then flip the parchment-dough-parchment package over. Peel off the top layer of parchment, then repeat the process, continuously flipping and rolling out the dough to make sure you can still remove the top piece of parchment from it. The technique is the same for my Sugar-Free Sugar Cookies. When the dough is thin enough, remove the top piece of parchment and use a pizza cutter to cut rectangles out of the dough. I use a big metal flat spatula to transfer the rectangular pieces to my parchment-lined baking sheet. I can usually get three 3.5″ by 4.5″ rectangular pieces of dough from one of the dough balls.
Preheat oven to 350 degrees Fahrenheit. Brush the tops of the bottom halves of the tarts with left over egg white from the dough. Spread a tablespoon of filling over dough, leaving a 1/2″ margin of dough around the edges. Take spatula and transfer a matching rectangular piece of dough to cookie sheet, flipping it over onto the bottom tart piece. Press together the edges of the tart with your fingers to seal it. Use the tines of a fork to create a more decorative seal, if desired. Generously poke holes all over the top piece of the tart with a toothpick to avoid exploding pop tarts! Bake for 15 minutes if you’re going to toast the pop tarts later. If you want to eat the pop tarts fresh out of the oven, bake ’em for 20 minutes, or until browned around the edges. Remove tarts from cookie sheet to cool on a wire rack.
Add raspberries, lemon juice, stevia, erythritol, xanthan gum, and salt to a blender. I use my Magic Bullet. Blend until pureed. Transfer fruit puree to a microwaveable glass measuring cup. Microwave on HIGH for 4 minutes. Remove cup from microwave and allow mixture to cool. Whisk together the puree to even out the consistency before spreading on top of the tart dough. Makes enough filling for 6 tarts.