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We have created a nice mildly coconut flavored chocolate for diabetics and weight concious people.
No SUGAR - we use Allulose which has NO after taste and is 70% as sweet as sugar.
No BUTTER - we use Virgin Coconut Oil which is solid at room temperature.
Unlike its hydrated/processed fatty cousin copha this oil has minimal fats
and a good percentage of these are good fats.
You will require...
| • | 1 Cup Cacao |
| • | 1/2 Cup Powdered Skim Milk |
| • | 1 Cup Allulose |
| • | 1 Cup Coconut Oil |
| • | 1 TSPN Vanilla & Pinch of Cinnamon |
| • | A Mold (we use a mold for ice cubes) |
| • | 1 Pan and Bowl |
| Instructions. | |
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Mix Cacao, Skim Milk Powder and Allulose together. Recommend blending to make as fine a powder mix as possible. |
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Bring water to a boil in a pan then place a bowl over the top of the pan assuring the boiling water does not touch the pan. Add Coconut oil to the bowl and heat till fully melted. |
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Using a whisk mix in a part of your mix (eg. 1/4) to the melted coconut oil. As each part mixes fully then add next part until all has been added and mixed in. |
| • | Add 1 TSPN Vanilla and Pinch of Cinnamon to your mix. |
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Quickly! Using a spoon add the liquid melted chocolate to your mold. Then tap the mold gently on the bench to remove any bubbles. Then allow to cool on the bench after which place in your refrigerator for at least an hour. |
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Your chocolate is now ready for removal from the mold. Place chocolate into a container and keep within your fridge. A thin whitish layer (from the milk) may be seen on top and is normal. |
©ME