This recipe is safe for diabetics.
10.5 oz (by weight) raw cacao butter by weight
9 oz (by volume) raw cocoa powder (you can pack this tightly if you want)
Just under ½ teaspoon Better Stevia
¼ cup Swerve Confectionery Sweetener
¼ cup Sweetened Condensed Milk
1 teaspoon Vanilla Extract
(Some recipes call for two tablespoons of butter. We’ve not tried that yet.)
You’ll want to have some candy molds ready. They’re available almost everywhere
In a heavy saucepan/double boiler over low heat, melt cocoa butter, vanilla and sweetener together.
Stir in cocoa powder, until smooth.
The sweetener will never blend into this mixture properly for a number of reasons, so let it cool and as it thickens it will hold in the sweetener. Stir and mix with a spatula to get the sweetener off the bottom and into the mixture.
If you don’t do that, you can take this short cut, and spoon the chocolate into your candy molds while being sure to gather it up from the bottom where the sweeteners are lying about.
You can also place different things into the candy molds, such as raisins, nuts, gogi berries, other dried fruit, and eve a couple of coffee beans (espresso).
Personally we love almonds and a sprinkle of Celtic Sea Salt.
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