I made these on Saturday as Sunday was our Easter get together. No one was here over Easter so we improvised. I did a big slow cooker roast leg of lamb with nice plain baked vegetable and steamed greens, with a grain free, sugar free and dairy free chocolate brownie with coconut ice cream and yep.. forgot to get a photo!!! Just threw the brownie together so didn't have a proper recipe to post either. Oh well, next time I will be more 'on the ball'..
We had these little chocolates after with a pot of Green tea. Both rich in antioxidants so a perfect end to a healthy lunch.
Sugar free chocolate
Makes: 18 small chocolate - filled with nuts and fruits.
You will need a chocolate mould. I have a silicon one which worked really well and didn't need to be oiled to remove the chocolates as I could just push them out. If you don't have one or can't get one then let the mix get a bit firm then drop spoonfuls onto baking paper and freeze.
1/2 cup raw cacao paste - available here
1/2 cup raw cacao butter - available here
3 tbs xylitol - ground in a coffee grinder to a powder, refer to Note.
Mixed sprouted and dehydrated nuts
Goji berries - won't be sugar free
Sultanas or raisins - won't be sugar free
- In a double boiler, (I used a glass pyrex bowl over a small pot of simmering water) melt the cacao butter and paste
- Add in 3 tbs of the powder xylitol or sweetener of your choice then do a taste test, if you need to add more do it now until you get it to the sweetness level that works for you.
- Place nuts, seeds, and fruit into chocolate moulds then drop spoonfuls of the melted chocolate on top.
- I did this with half the mixture then added a splash of cream to the melted chocolate to make a lighter milk chocolate, if I had coconut cream I would have used that but I didn't. (why I had dairy cream is beyond me!! maybe I thought they might want pancakes for breakfast one morning!)
- I had a little left over that didn't fit the moulds so I mixed in the nuts, dried fruits and some shredded coconut and dropped spoonfuls onto baking paper then put into the freezer with the other chocolates.
- Once they have hardened push the chocolate out of the moulds and store in the freezer.
The xylitol does give a slightly grainy texture so try to ground it as smooth as you can. You could also use Stevia if you like the taste of it (my family don't, personally I love it!)