Sugar Free Homemade Milk Chocolate

I'm putting this recipe here because I keep losing it. Also, it's another easy diabetic-friendly recipe that people might enjoy having.

Who doesn't love chocolate? It's delicious and in the right quantities it's very healthy for you. While they say dark chocolate is better, I'm a fan of milk chocolate. They do make sugar free chocolate, but it's usually loaded up with sugar alcohols, and we all know what those do to your intestinal tract. So I started researching recipes for how to make chocolate at home, wondering if it was feasible. It is.

I'm a fan of Splenda (sucralose) as it's just sugar with an extra atom bonded to the molecule so you won't digest it. Also, every single study out there decrying its health risks...was created with an agenda. There's a war on artificial sweeteners, which extends to a war on diabetics, telling us we shouldn't be allowed to enjoy the things that other people do. There's nothing wrong with artificial sweeteners. There's an interesting blog on this subject that you can read here: http://10cokesaday.com/2015/04/ .

Okay, soapbox over.

So, homemade chocolate. It's a super simple recipe that requires only five ingredients: Cocoa powder, cocoa butter, Splenda, vanilla, and powdered milk. If you don't like splenda, you could substitute stevia or whatever sweetener you do like. And yes, it'll work with sugar.



Ingredients:
3/4 cup cocoa butter
3/4 cup unsweet cocoa powder
1/4 cup milk powder
1 cup powdered Splenda
1 tsp vanilla.

Alternate Measurements:*
3/4 cup cocoa butter
1/2 cup unsweet cocoa powder
1/2 cup milk powder
1/2 cup powdered Erithritol (monkfruit extract)
1 tsp vanilla

Preparation:
1. Powder the Splenda. Place the Splenda in a food processor (optional: with a tbsp. of almond flour or low-carb baking mix, and run till it powders. Note that using almond flour will add an almond flavor to the chocolate). Without using the flour, the chocolate is very slightly gritty, but it's nothing that ruins it.

2. Melt the cocoa butter in the microwave, then transfer to a saucepan on low heat.

3. Stir in the Splenda.

4. Fold in the cocoa powder, milk powder, and vanilla until smooth.

5. Then transfer into molds. If you don't have molds, you can use an ice cube tray. A shallow baking pan will also work to create a large bar.

6. Place into refrigerator and let it set up for a couple hours. If making a bar, after an hour or so you can score it while it's solidifying but still somewhat soft. This will make it easier to break when done.

7. Use a spatula or butter knife to remove the chocolate from the molds, and enjoy!

Options:
As noted above, Stevia or any other sweetener you like can be substituted for sucralose. Just note that many sweeteners have varying degrees of sweetness and you may have to experiment with the proper measurements.

You can also use the sweetener without powdering, but the chocolate won't be quite as creamy.

A vegan version of this can be had by using powdered non-dairy creamer...but it does add a somewhat artificial flavor.

Coconut oil can be substituted for cocoa butter, but will add a slight nutty flavor to the final product, and it won't be quite as solid (it melts fast), so it's best to keep refrigerated.

That's it--enjoy!

*These measurements are more milk chocolate than the ones above, which are more of a darker chocolate.

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