• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Chocoholics Anonymous - Please post your (Diabetic friendly) chocolate suggestions here :)

hi everyone!
As a previously consummate chocolate lover (especially galaxy milk chocolate) I have had a problem giving up chocolate. However, it is a case of retraining your taste buds AND the way we eat chocolate.
I now buy Aldis Moser Roth 70% chocolate and find that because it comes as 5 small bars this prevents the temptation to eat a whole big bar in one sitting.
Also, I only snap off a small piece and then let it melt in my mouth. I don't chew it and swallow it but let the chocolate just gradually melt on the roof of my mouth. The slow release of the intensity of the flavour of the chocolate means that my chocolate fix happens on a smaller amount of chocolate. Hope that makes sense! In fact just half or a third of one of these small bars eaten in this way is enough. It might sound a bit mercenary to eat chocolate in this way but as I am now unable to eat "normal' chocolate I really want to savour that chocolate taste when I do! As an aside, my partner bought me a small bar of galaxy the other day. I couldn't finish it as it was way to sweet which indicates I have retrained my tastebuds.
 
I
PD Oz said:
Good one thanks for the tip Redsnapper
Click to expand...
hi guys, I been melting two squares of any of the above chocolate in the microwave and coating brazil nuts, its amazing how many actually get covered with 2 square s! Then I put in fridge to harden yummy
 
I too like the Aldi Moser Roth 85% chocolate bars but we are quite far from an Aldi store. I mainly have the Co-op Truly Irresistible Fairtrade Ghanaian dark chocolate 85% which our Co-op has in 40g bars. It has 10 squares and I find half the bar is enough. The whole bar has 6.8g carbs so I’m getting my fix of 20g for 3.4g carbs.
 
I don't suppose most people here will have protein powder at home, but I am an avid gymgoer and like to keep an eye on carbohydrates. I don't have diabetes but have an interest in it Anyway, I love having a beltsander brownie (takes 2 minutes to make) with some strawberries and a tablespoon of frozen yogurt. Only problem is the taste varies with different protein powders. I'd imagine this may be diabetic friendly.

Heres one I made last week. sorry the picture is sideways. I keep the centre gooey so I can dip the strawberries in it.
Recipe is: Mix 1 serving chocolate protein powder, 2 teaspoons unsweeetened cocoa powder, 1/2 teaspoon baking powder in a microwavable bowl. Add water until it is cake batter consistency then microwave for about 30 seconds.

No one here might ever want to try it due to the mention of protein powder or microwave but I thought I'd share anyway



 
I made a dark chocolate and sea salt tart a while back which was divine. I used the Jamie Oliver recipe which you can find easily enough through Google. I just substituted some of the flour in my pastry with ground almonds and added a little splenda, then just rolled it as thinly as possible. Was so good enjoyed with cream and raspberries, and fairly low carb compared to most desserts
 

Attachments

  • 1444981529943.jpg
    97.6 KB · Views: 386
I note that @poohtiggy has suggested Peanut M&M as a treat and today I decided that more research needed to be conducted.

Anyway, I nipped to the local shops, checked the ingredients i.e. "Covered peanuts in a sugar shell" then panic, first listed ingredient: "sugar" followed by "peanut". If that wasn't enough, 58.8g carbs inc 53.3g sugars per 100g weight in a 100g bag. May as well overdose! However, I bought them anyway, you know, for a "friend".

Back to base, I nervously opened the bag...

...No I didn't; do you think I'm crazy???

I got my calculator out; opened the bag; counted out the sweets; and worked out the carbs per individual M&M. (1.37g per sweet if you're interested.) I took a BG reading, then I wrote out a 20 page risk assessment report and sent it to my DSN for approval. OK, I made the last part up, but I did work out I could eat 4 sweets!

They were great

Before I remembered how more'ish they were, I regained self-control and stopped eating at 14 sweets (the "recommended" 1/3rd of a bag), by which point I was feeling sick due to amount of sugary sweetness I'd just eaten. (I've lost my sweet tooth.)

Wow, 20g carbs, mainline sugar, in a couple of minutes.

Impact on BG after 1 hour whilst performing no exercise = zero (technically, slight drop as expected). Presumably, it's the fat in the nuts that slows down the carb absorption.

I only did this experiment in the interests of scientific endeavour.

I wish to thank the esteemed @poohtiggy for their inspirational idea. I am willing to share the Nobel prize for science that I'm sure is well deserved to us.

As always, do your own research/blood testing and try to start slowly, but be warned that strong will power is required!
 
becky.ford93 said:
Thanks it was really nice!! I'm such a chocoholic its unreal
Click to expand...
i could not be trusted with anything that looks that good...not until i lose another 4 stone AND increase my insulin sensitivity...
i do indulge in the occasional bar or three of chocolate (stevia sweetened) but my self control is non-existent...used to devour Mars bars for fun.
 
IMO best chocolates in the world are Leonidas hand-made Belgian chocolates filled with fresh cream and they don't do anything as lowly as a dark chocolate bar. The nearest shop to me is in Boulogne and probably just as well.

Lindt Excellence 90% cocoa chocolate 100g is 14g carbs. I like to slather a couple of squares with Meridian organic crunchy peanut butter or a good Lebanese 100% sesame tahini (basically sesame seed butter).Chocgasm

I have been eating low carb for 6 yrs and organic for 4 yrs so I find 70% chocolate too sweet now, but used to like the ASDA Extra Special Fairtrade organic Dominican Republic 70% cocoa dark chocolate with cocoa nibs, which is 7g carbs for 2 squares and costs 1.50 for 100g bar.

Toblerone Dark (if you can find it) is 12.5g carbs per 25g so a couple of horns (proper name for em) might not be too many carbs.
 
Last edited by a moderator:
My sweet choc treat is an Atkins lo carb choccie bar, get them in Superdrug at a cheaper price than holland and barrett. I can eat the whole bar depending on the one I choose and my BG is still within the 4 to 7 range
 
Low Carb Hot Choc
Boil kettle.
Add a heaped teasp of good quality cocoa powder to a big mug
Add 1.5 ish heaped teasp of sugar substitute to mug
Make the powders into a paste with a dribble of water (get rid of the lumps)
Add boiling water and stir until smooth
Top up with double cream.
Add caramel, lemon, orange or mint essences, if desired
Enjoy

All quantities adjustable
 
My variation on Brunneria's hot choc is Green & Black's organic unsweetened cocoa or Hershey's 100% natural unsweetened cocoa with Rude Health organic unsweetened hazelnut drink. I would add double cream too but since the Listeria incident in August, Sainsbury's hasn't had any organic double cream.

Sent from my Kindle using DCUK Forum mobile app
 
I'm definitely NOT doing this experiment - in the past I have been known to eat a whole 300g bag of peanut M&Ms in the cinema - after a good dinner...

Nowadays I'm very happy with half a small bar (there are 5 in the 125g packet) of Sainsbury's 85% chocolate, with a heaped teaspoon of almond butter (lower in carbs than peanut, and I prefer the Nutella-ish taste) on top, sprinkled with cinnamon. Delish!
 
Grenada 100% organic dark chocolate, Hotel Chocolat 100% Dark Hondorus or Peru.
 
I too tried the peanut m&ms. Had half a bag. No effect on sugars. And they are divine!
 
Morrisons are doing a low sugar hot chocolate which they call NU ME.It is in a lime green and purple plastic pouch and is 5.9 g of carbs per serving with 200ml hot water.I put 200mls of unsweetened almond milk in a milk frother and once in a mug added a square of 85% chocolate and in the microwave for 30 seconds to melt the chocolate square.Then give it a good stir.
I do not have a particularly sweet tooth but this does give me a sweet fix every now and then.
It's really good too.
 
Rainforest foods 100% cocao powder or the raw chocolate company, if you want slightly bitter chocolate with zero sugar.
 
Ok peeps, thought I would try a choc mug cake today (as family had choc fudge cake and while not having a sweet tooth, it was calling to me)
I got a recipe from the internet and as I don't have coconut flour, went for a simple egg, cocoa, sweetener, baking soda (that IS baking powder, yeah?) one. 60 seconds later, I settled down to eat my mug cake, or as it shall be known forthwith - cocoa flavoured scrambled egg
Texture looked okay-ish, maybe a bit rubbery but cake like, I wasn't expecting a replica of the real thing but this really wasn't great.
But it really tasted like scrambled egg with cocoa in it. What did I do wrong?
 

I use ground almonds to replace the flour in a normal cake.
This recipe is a great basic cake (in a loaf tin)
Low Carb Stracciatella Cake Recipe (this one is AWESOME so don't let anyone else taste it - or you won't have any left)
Or for a mug cake, something like these:
http://alldayidreamaboutfood.com/2015/03/low-carb-mug-cake-recipes.html

The too egginess is something i loathe too, and since i buy Large eggs, it can happen all too often.
I find the answer is to up the dry ingredients by 10-25% depending on whether you have a large, or eye wateringly large egg (poor chicken!)
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…