Need a little pick me up of sweetness? Are you any bit of a chocoholic like me? Well, this might be an option! I do love chocolate and with Valentine’s Day approaching, what better time to share one of my favourite, mostly guilt-free chocolates! I created this chocolate, initially, out of necessity. I was put on a no-sugar diet for health reasons some years ago and decided to create a chocolate that obliged this diet plan and with that, I created this gem.
It is a pretty simple recipe and I think the taste is great! I love coffee, so I’ve thrown a bit of decaf coffee grounds and I love crunch, so that’s where the cacao nibs come in. It’s got a good healthy fat as the base, coconut oil, and erythritol as the sweetening agent. Cocoa powder (I use dark cocoa powder), vanilla and baker’s unsweetened chocolate help set the chocolate and then you just add what you like! You can add unsweetened roasted coconut (I brown it in a frying pan), roasted almonds, unsweetened rice krispies, craisins, raisins, pumpkin seeds, and the list goes on. Now you’re making your own chocolate.
No Sugar Homemade Dark Chocolate
A yummy homemade chocolate that contains no sugar or dairy!
Ingredients
- 1 cup coconut oil
- 1 oz Baker's unsweetened chocolate (4 small squares)
- 1/3 cup cocoa powder
- 1/4 cup erythritol (Icing sugar style) (or Xylitol)
- 1/4 cup cacao nibs
- 1 tsp pure vanilla
- 2 tsp finely ground coffee beans (I use decaf)
- kosher salt
- Optional: Toasted coconut, roasted slivered almonds, dried cranberries, no sugar rice krispies, etc.
Instructions
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In a 4 cup pyrex glass container, melt coconut oil and baker's chocolate in microwave - approx. 1 minute.
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Add remaining ingredients except salt. Stir very well - use a whisk! Have a taste - if you'd like more sweetness, add a bit more erythritol. Erythritol does not dissolve well, so mixing well is essential for each piece of chocolate to get the same sweetness.
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In a small pan with edges (I use at 7x9 inch pan), line it with parchment paper. Pour well mixed chocolate into pan. Lightly sprinkle salt on the chocolate. Place in a flat spot in the fridge to set. If you don't have a 7x9, an 8x10 will also work, the chocolate pieces will just be thinner. Let set for about 15-20 min. Remove chocolate from pan and cut into pieces. Or, you can break up the chocolate so it resembles chocolate bark.
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This chocolate needs to be kept in the fridge. I cut it into approx. 1" squares. Each square is approx. 50 calories. It can be served at room temperature, but if it's too warm then the chocolate will get quite soft and messy!
Recipe Notes
*Baker's unsweetened chocolate states that it is made with cocoa mass and cocoa butter. On the box it says: "may contain milk", so if you are on a strict no-dairy diet, you may want to consider looking further into this ingredient or find one that you are certain does not contain dairy.
7" x 9" Baking Pan
