Monday, July 7, 2014

Easy Sugar Free Chocolates - There's always room for Chocolate

Easy Sugar Free Dark Chocolate
by Kay Curtiss

Without Any Variations added in
This is an easy recipe that came be made up as a base for a lot of different variations.  It has been a great treat for me as I have been eating healthier and when I want just a little something "sweet."  It is best kept in the refrigerator, especially in the summer.  Some like to keep it in the freezer for a ice cold snack that melts in your mouth.


1/2 cup Coconut Oil
1/4 cup unsweetened cocoa powder
4 teaspoons Stevia Blend (adjust sweetness to taste)
dash of sea salt
1/2 teaspoon vanilla
2 Tablespoons Half and Half (optional)


Melt Coconut Oil but don't get it too hot.  Add the cocoa powder, stevia, salt, vanilla and half and half.  Mix well.  Add any of the variations below, create your own or can leave it just chocolate.

Pour into small silicon molds (makes about 20 depending on how full you fill the mold), OR let it sit a little and start to set up then drop into small spoonfuls on parchment paper OR spread into a single layer (about 1/4 inch thick) on parchment paper to be broken into pieces after set.  Put in freezer for about 30 minutes to set then transfer to container and keep in the refrigerator.


1.  Almond Joy
     -     1/2 teaspoon almond extract
     -     1 1/2 - 2 Tablespoons unsweetened coconut
     -     1/3 cup coarsely chopped almonds

2.  Peppermint Patties
     -     2-4 drops doTerra Peppermint Essential Oil or peppermint extract to taste.

3.  Peanut Clusters
     -     1-2 Tablespoons Natural Peanut Butter (no sugar added) to Coconut Oil
     -     1/3 - 1/2 cup coarsely chopped peanuts

4.  Raspberry Blossoms
     -     4 Tablespoons Thrive FD Raspberries (#22343) + 2-3 Tablespoons water to rehydrate
     -     Let raspberries sit about 5 minutes then crush with a fork.  Add to chocolate mixture.

5.  Ice Cream Magic Shell - Make it up and pour on ice cream to make a sugar free chocolate shell.

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