*See Cat's Comments
In a pot, put in the whole box or bag of dark unsweetened chocolate. Place on the stove on the Lowest heat you can. When the chocolate starts to melt, add in 1 cup stevia blend and 1 tsp coconut oil. Stir periodically to help the chocolate melt. When it has completely melted, taste test, adding in more stevia to your liking. If you find it too thick, add in 1-2 tsp more coconut oil (it will still be thick, but the coconut oil will help the chocolate to melt). Remove from the stove but leave the heat on the round on. Add in the vanilla and mint essential oil or any other essential oil, if using. Scoop into candy molds. The batter will be quick thick and almost rubbery. If it gets too thick, simply put the pot on the round to thin it out for about 20 seconds, stirring so it doesn't burn, then remove from stove and continue to fill in candy molds. Once all the chocolate has been put into the molds, place in fridge for several hours to set. Push the chocolate out of the molds and enjoy. Store leftover chocolate in a container in the pantry or in the fridge, as you prefer.
Yummy, yummy, yummy, I got LOVE in my tummy!!
Most dark chocolate, even organic ones sold in health food stores, almost always contain sugar. Whether it's evaporated cane sugar or not, sugar is still sugar, which will cause blood glucose to rise. Sugar-free chocolate, unfortunately, is not so nice either, as it usually contains maltitol, a fake sugar alcohol that cause gas, bloating, diarrhea and changes the gut microbiome to feed candida and other nasty bacteria.
Pure stevia chocolate is hard to find, and when it is found, it's kinda pricey. <- This one from Lilly's is sweetened with inulin, stevia and erythritol and contains organic soy lecithin.
Best yet is to make your own. It's really easy, too. In fact, this recipe is actually a "cheat." Instead of measuring out cocoa butter, coconut oil and cacao powder, all you have to do is melt some chocolate that somebody else made!
The chocolate used here is 100% pure unsweetened chocolate. Sure, go ahead and try it. It beats any other kind of bitter chocolate you've ever tasted---that's right, it's bitter as all heck without ANY hint of sweet!
That's where the stevia comes in.
You'll have to add in a fair bit to cover the taste of the bitter cacao. You can add in a powdered stevia blend and then, if you want to add flavoring to your chocolate, you can add in a few drops of an extract, such as mint, orange, lemon, etc. I'm a big fan of mint, so I went easy on the Essential Oil (EO), but you can use just a few drops. If you're using other EOs, don't be so generous; they are potent and just a couple of EO drops will do. Start with 1 drop and add in another drop, taste testing after each drop added. You can also keep your chocolate plain and add in nothing.
Another alternative is to use a liquid stevia, and there are many flavored stevias you can try, including toffee, lemon, and raspberry. Just remember that if you add in this type of stevia, you'll probably have to add in a stevia blend to get the chocolate to be sweet enough to be tasty. Indeed, feel free to use any other sweetener as well, such as xylitol, erythritol, coconut sugar, etc. if that is what you prefer. Once the melted chocolate is to your sweet liking, scoop the chocolate into candy molds, and let it set.
If you're in a hurry or you want to satisfy your craving for chocolate, put the molds in the freezer to speed up the hardening process. Pop out and enjoy!
Variation: You can add small pieces of dried fruit or chopped nuts to each mold, add in the chocolate and mix in OR add these bits directly to the chocolate in the pot and then scoop into the molds.
Variation: To make Stevia Sweet Chocolate Covered Almonds, line a cookie sheet with parchment paper. Using clean tweezers, dip an almond into the chocolate. Place on cookie sheet and repeat with rest of almonds. Put any leftover chocolate into candy molds. Place cookie tray(s) in fridge or freezer to harden.
Variation: To make Stevia Sweet Chocolate Fudge, replace 1 TBsp coconut oil with 1/3 cup full fat coconut milk. Follow directions of melting chocolate completely, adding in sweetener (and extract/EOs, if desired), then pour into a shallow 6 X 6 inch baking dish lined with parchment paper. Place in fridge overnight or in freezer 1 hour to set. Cut into pieces and enjoy. Fudge will last 1 week if stored in fridge, longer if stored in freezer.
I sure did :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
Who Loves Free Recipes?
**Clicking on affiliate links will send ya off to buy somethin'. Or lookin' at purty pictures of food.
You're welcome to share these FREE recipes. Just give credit where credit is due, would ya? Foodie:
Cat Wilson. Right-o.