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AMAZON ASTORE
I have created an AMAZON.COM store where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive). I have done some detective work and found the lowest prices on www.amazon.com for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements and skin products are in the aStore. I rarely waste time in the grocery store because I find everything online for a way better price!
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Sugar Free Chocolate
Equipment
Ingredients
WHITE CHOCOLATE BAR:
- 2 oz cocoa butter
- 1/3 cup Natural Sweetener
- 1 vanilla bean OR 1 tsp vanilla extract or other extract like MINT, make sure it isn't alcohol based or it will separate
- 1/8 tsp Redmond Real salt
MILK CHOCOLATE BAR (ADD):
- 1/4 ounce unsweetened baking chocolate
DARK CHOCOLATE BAR (ADD):
- 1/2 ounce unsweetened baking chocolate or 1 ounce, depending on how dark you like it
Instructions
- Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
- Stir in natural sweetener.
- Stir in vanilla beans (split and strip beans from vanilla bean) or extracts and salt.
- Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus an hour.
Notes
Dark Chocolate = 155 calories, 17.1g fat, 0.7g protein, 1.9g carbs, 0.9g fiber
Nutrition
Another Great Testimony!
“I have been eating Maria diet for 3 weeks. Lost 14 lbs have taken only 2 Pepcid AC, because of party food. Feeling better every day.
As a note will be 80 this year! Never to old to improve your life. -Mary”
OMG! I SO need this. Chocoholic. Yes I am!
This is really great! I usually crave some chocolate before that time of the month (which tends to be out of character for me). Plus my son would love these for a treat.
Thanks!
Hey Maria. I’m planning on making this recipe when my cocoa butter arrives in the mail. I only have one chocolate mold which makes 15 mini Reeses cup-sized candies, like this: http://upload.wikimedia.org/wikipedia/commons/3/3c/Reeses-PB-Cups-Minis.jpg. I don’t want to waste any of the recipe. Do you think that I should half it, or would that affect it negatively?
Yes, halving it is probably a good idea. 🙂
Thanks!
Where are some places you can find the cocoa butter?
Click the link in the ingredients and it will take you to where I get it. 🙂
How many servings does this make?
It says right at the top of the recipe. 4
Also, where can I find the molds you used for this specific chocolate…I thought I had seen it in your “store” but I couldn’t find them this time????
I have a couple options here. Thanks!
http://astore.amazon.com/marisnutran05-20?node=20&page=6
Hi Maria! I’m a big fan of your blog. I made this recipe with some cocoa butter I had in my house (not the same kind from your amazon store, but still organic and food grade) and it had a really nasty flavor. I’m just wondering if cocoa butter does not taste at all like chocolate or if the cocoa butter I used was not good quality. Thank you!
Your cocoa butter must not have been good. 🙂
Thank you for your prompt response…Just ordered the molds!!! One more question; Did you ever post the “cookies & cream” chocolate bar recipe? I see little specks on the white chocolate candy bar on the pix and wonder if that’s the one you talked about on your facebook page a week or so ago!
That recipe is coming soon. 🙂
I will patiently wait 😉
Would Just Like Sugar work with this? I tried it in recipes before and it just clumped up. I’m just curious if it would with these.
When you add JLS to a liquid it can clump. I prefer swerve. 🙂
Maria I have tried to make these bars a few times now and no matter what I do they r very grainy not smooth. I even powder my sweetner in my nutra bullet. R yours grainy? My little guy wont even touch them now lol Hoping they r suppose to be smooth and I am doing something wrong.
Maybe try swerve confectioners. That should be smoother. 😉
I used Swerve Confectioners and its very gritty…….any suggestions?
Thanks will try that 🙂
Hi Maria! Would I be able to substitute erythritol for the Swerve? My family doesn’t like the after taste/cooling effect of the Swerve. Thanks!
That should work. 🙂
Are these Keto? Thank you!
Yes!
Can you eat this while doing the 30 day advanced keto meal plan instead of the keto fudge? Or do you recommend waiting until after the 30 days are over? Thanks!
hello
I just got my ingredients and tried to make this however it doesn’t seem to blend together with the swerve. are you supposed to keep heating it? does it eventually dissolve?
Swerve doesn’t dissolve as well as traditional sugar. You can either grind it into a fine powder or get the confectioners version. 🙂
I made the bunies hooray! I omitted the vanilla extract because my pure vanilla extract has water in it as well as alcohol. No clumping. I am going to try making these with straight erythritol since my family didn’t care for the cooling effect of the Swerve. Any hints for water free vanilla?
I think there are ones with just an alcohol base. 🙂
I made these with the confectioners version and they were grainy. Any ideas as to why?
Can Cocoa powder be used in place of baking chocolate or raw cacao powder?
Yes, but you would need to add some fat (cocoa butter). 🙂
Can erythritol & stevia glycerite be used instead of the Swerve? And in what amounts? My kids hate the aftertaste of Swerve. Thanks, Maria!!
sorry for the question, disregard please….just read the same question asked a few times above….Thanks!
Hi Maria!
Could Kerrygold butter be used in place of the cocoa butter ?
It can, but the taste and texture will be a little different. 🙂
I need 2 cups of this chocolate to make your Snickers. How many oz. or cups does this recipe make. I only see ‘makes 4 servings’ .
Thank you.
This makes about 2 1/2 ounces of chocolate or about 1 1/4 cups.
hi there maria, I made this recipe, but the confectioners swerve clumped together and would not incorporate into the melted cocoa. I had a big clump of sweve at the end. how do I get the swerve to mix with the cocoa butter to even disperse the flavor? alkso the swerve turned brown? I was making the vanilla white chocolate. I have trouble getting the swerve to mix into stuff. any help… I lost 59 pounds so far and love this lifestyle. thank you maria for all that you do. merry christmas
Hmm, not sure why that happened. Could have been too high of heat. Did you use a double boiler?
Way to go!! Merry Christmas to you too! 🙂
maria, do you think if my vanilla extract has water in it that it would cause that swerve to clump in one area? just thinking? thanks maria..
That could have been it.
since you believe that the extract which has a little water in it was the problem, which vanilla extract would you recommend that has no water in it. I have checked your store and a goode search and cannot find one that does not have water in it? you also mentioned heat making it possibly clump. so if that is a potential problem also, than can you give me directions for how and when to add swerve to heat? and how and when to add an extract to the heated cocoa butter. can you describe the temperatures a little more to me when working with swerve? the ingredients are expensive and I don’t want to learn by trial and error if you have already done that. I even called swerve and they couldn’t help me. thank maria. I am afraid to make recipes because it is hard to work with swerve and it costs a lot of money.
Maybe look for one with alcohol or just a vanilla bean paste (are real vanilla bean). You can also just try omitting it. 🙂
I’ve been having similar issues of the whole mixture starting to get grainy and clumping after I add vanilla extract. Considering vanilla powder instead. Also added powdered milk, which helped.
Maria- sometimes I see your recipes call for confectioner’s erythritol & sometimes you call for swerve confectioner’s. Is there a preference and why? Both are mad expensive so what to get as clear on these recipes as possible before trying again.
I always use confectioners now. Less gritty!;)
You could try vanilla bean seeds.
I tried using my liquid splenda which I have because it taste good and erythriotol always gives me headaches (which is too bad because it tastes really good). I’ve tried the liquid stevia’s before and they always taste so bitter to me. Do you have any sweetener recommendations that I should try? I’m sure in recipes such as this one a granulated variety of sweetener would probably be the better option.
You can try one of the monk fruit sweeteners (lo han is one).
http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13
Hi! Is this unsweetened baking chocolate a powder? Where can I find it? I’m only used to using cocoa powder, but I wanted to follow the recipe exactly. Which brand did you use?
Thanks!!!
Nope, just the bars of unsweetened baking chocolate. 🙂
My white chocolate came out bitter and the sweetness that was there was one-dimensional. I was hoping for a creamy, milky, taste my Hershey’s cookies and cream chocolate bar. What can I add to make it more milky sweet? Powdered milk? How long does the chocolate last? I think it’s been in my pantry for a month. Can I remelt it?
Thank you!!
If you made with butter, I would store in fridge for up to a few weeks. If coconut oil is used then it can maybe last that long on the shelf. Not sure.