Smooth melt in the mouth rich dark chocolate…completely sugar free! It’s chocolate without the guilt and all the health benefits.
I’ve been making a conscious effort to massively reduce my fruit intake.
The only sweetener I tend to use when baking is honey..sometimes maple and either or would be my choice sweet stuff when it comes to make chocolate.
Chocolate is my number one indulgence of choice…I like a little on a daily basis, in one form or another…but ideally crispy, straight from the fridge…
Brownies fill any lack of actual chocolate void!
Chocolate tiffins are one of my favourite chocolate treats…but they bug me a little…mainly my inability to slice them evenly which comes down predominantly to my lack of patience in waiting for them to soften slightly at room temperature before doing so.
I made three batches in one week…all without sugar, all sweetened with Stevia (from Dr.Coys!) . The first two were good but not great…not enough sweetener and slightly granular.
As opposed to straight up sometimes bitter overly sweet Stevia, Stevia Erylite is mixed with Erythritol, a sugar alcohol which we don’t absorb. This can then be used 1:1 to replace sugar in baking…and chocolate!!! One thing you must do…powder it! The coarse granules don’t dissolve but one round in the high speed blender (in work, I still dream of the day I might own one!) and you have bright white “powdered sugar” which blends in magically.
No significant side effects or anything worth noting have been cited when it comes to Erythritol…to the best of my knowledge and my own experience. It goes through our bodies unchanged, insulin and blood sugar levels remain steady, it’s pretty much a sweet treat lovers god send!
I digress..this chocolate bark is AWESOME! No word of a lie I made it this day last week and I’ve two pieces let, one about the size of my thumb! I’ve pretty much single handedly made my way through it apart from about 3 pieces I donated to my mum. Just like ice cream, I see this being an almost weekly must make…maybe every second!
I used pistachios, pecans and raisins…(my two favourite nuts..of course I’d have to fall in love with two of the most expensive!) but you could go with any combination you fancy! Goji berries, dates, almonds, cashews…some cacao nibs would even be nice in there!
If there’s one thing better than chocolate…it’s chocolate bark, who’s with me!?
What’s your favourite chocolate bark mix in?
Sugar Free Chocolate Bark
Prep Time: 1 hour
Keywords: blender raw snack dessert gluten-free grain free paleo soy-free sugar-free vegan vegetarian cacao butter raw cacao powder
Ingredients (Serves 10 -12 pieces)
- 150g (2/3 cup) raw cacao butter
- 110g (1 cup) raw cacao powder
- 28g (2 tbsp) unrefined coconut oil
- 8 tbsp Stevia POWDERED (I gave mine one blitz in a high speed blender!)…alternatively you can use 4-5 tbsp of honey/maple syrup or coconut nectar but it won’t be sugar free chocolate then
- 1 cup (120g) toasted/roasted and unsalted pistachios and pecans (I used half a cup of each)
- 1/2 cup (75g) raisins (untreated; some dried fruits have processed plant oils added)
- Seeds from one vanilla pod (optional) or 1 tsp pure vanilla extract (sugar free!)
Place cacao butter in a jug or bowl, and sit it another larger jug or bowl. Fill the outer one with boiling water. Leave cacao butter to slowly melt, stirring occasionally…it will take about 15 – 20 minutes. Stir in coconut oil and allow to melt.
Add powdered stevia, vanilla and sifted cacao powder.
Whisk or blend using a stick blender or electric whisk. Add in nuts and raisins and stir to combine; reserving a small handful of nuts for sprinkling over the top! Set aside for 5 minutes.
Line baking tray with baking parchment. Pour in 2/3 of the chocolate mixture. Place in the fridge for 10 minutes. Remove and pour over remaining mixture, reserving 1-2 tbsp. The purpose of double layering is to create a thicker bark! I found it spread too thin when I poured it all in at once.
Sprinkle over reserved nuts and return to the fridge for 10 -15 minutes.
Remove, sporadically drizzle with 1-2 tbsp reserved chocolate. If it firms up while you’re waiting to drizzle simply place in back in the larger jug of hot water; add fresh water if necessary.
Return to the fridge for an hour. Remove from the fridge, break apart with your hands and serve up in a nice bowl!
Store in the fridge for up to one month?! It might last longer…mine didn’t manage to stick around past the one wee mark!