So recently I’ve started experimenting with making treats without any sugar or sweetener at all. As you know, I’ve given up sugar completely (over 4 months now) and it’s not always as easy as it was in the beginning but I’m learning so much about myself. I will do a follow up post after 6 months, I think.
Anyway, so I make chocolates without any sweetener added and to claim that they taste the same as their sugar laden fellows would be a lie. So I sometimes think I had better not share the recipe since anyone who eats sugar occasionally will find that these do not taste good at all! And they will walk away from my blog thinking my recipes taste really bad. See, we can’t have that! So in the recipe below, I added some optional sweetener and I’ll let the type and how much be up to each reader.
While I was photographing these, my daughter Vega and her friend Emma came up to me looking at the chocolates with very big eyes. I explained to them that they were completely sugar-free and therefore bitter tasting and not like the chocolates they knew. But they wanted to taste them anyone and you know what? They really liked them! Vega even said, it was the best sugar-free chocolates I had made so far! Wow! Just wow! I really need to stop deciding before hand what she’ll like and dislike! My little fooodie! 🙂
YOU WANT TO EAT LESS SUGAR?
Are you reading this with a feeling that your own sugar consumption has once again skyrocketed, the help is near. Check out my free guide to going sugar-free:
Or you can find inspiration in my personal story:
Or if you missed my “sugar rant” the other day, you can find it here:
Sugar society – how did eating tons of sugar become the new normal?
MAKES 20 LITTLE CHOCO-ALMOND CUPS
This recipe contains affiliate links.
- 50g of coconut oil
- 20g of cacao butter
- 1 tablespoon of cacao powder
- optional: drops of stevia or your preferred sweetener
- a pinch of salt
- almond butter
- some cacao nibs for crunch
DIRECTIONS
2. Pour the chocolate mix into little chocolate molds but fill them only halfway up. Put them in freezer and allow them to harden completely.
3. Place a small layer of almond butter on top of the hardened chocolate base and sprinkle some cacao nibs on top. Put them back in the freezer for a few hours before serving them.
Raw cacao coconut butter
Keto mocha truffles (fat bombs)
Little life savers (sugar free chocolates)
Double chocolate truffles – only 4 ingredients
Leave a Reply