Re: Home-made Diabetic Chocolate that tastes great
Healthy Homemade Chocolate
A simple and delicious homemade chocolate that is GAPS, paleo and primal approved (and definitely kid approved!)
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
150 grams of Cocoa Butter (or Coconut oil - see below - I use KTC brand (500grams for £2)from a local Asian supermarket)
75 - 100 grams of Cocoa Powder (depending on how strong a chocolate flavour you prefer)
1 x 200 gram Creamed coconut
30 or so sweetener tablets dissolved in a tablespoonful of boiling water - to taste- using half this amount or less will make a bittersweet chocolate (not aspartame based - Stevia is probably better for you, but I use the saccharin/Sodium Cyclamate ones from Lidl, which do me fine)
Optional: 1 x teaspoon of Vanilla Extract or other flavours (orange or mint extract, etc) to suit your own taste;
Optional: Toasted chopped almonds or other nuts, or Desiccated coconut.
Instructions
Melt Cocoa butter (or Coconut oil) and the creamed coconut in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn't touching bowl) over medium heat.
When the cocoa butter / coconut oil and the creamed coconut is completely melted, remove it from the heat and add the cocoa powder, sweetener liquid, vanilla and other optional flavour extracts.
Make sure all ingredients are well incorporated and smooth.
Pour the chocolate in to moulds or onto a baking sheet lined with parchment paper or a glass pan to harden.
Let harden for several hours at room temperature until hardened and remove from moulds. You can also stick in the fridge to harden more quickly. Will store for over a week at room temperature or can be kept refrigerated for a lot longer (but you'll likely have eaten all of it well before then, as it's VERY Moorish).
Notes
You can also use coconut oil in place of the cocoa butter which is expensive to buy - even on E-bay, but will produce a very healthy tasty chocolate, but it will not be as thick or creamy (but still very good - and a LOT cheaper to make). If you use coconut oil, I recommend hardening and storing it in the fridge. I also use desiccated coconut to bulk it out (which makes it like a macaroon in the form of a BIG bar) - use the amount to suit your own taste.
Additionally, if you're worried about using coconut oil or cocoa butter (which are essentially highly saturated fats, you can make the same chocolate using just the creamed coconut (doubled or tripled up in quantity, to suit your own taste, though it's harder to mix, being a much thicker liquid). But on the other hand, it does stay solid (as opposed to fudgy) at room temperature.
You can eat them as diabetics because they are made from coconut sugar which is also a great alternative for diabetics that like sweet things... Coconut sugar has a very low glycaemic index therefore you don't get sugar spikes... it's safe to eat :clap:
