Although not strictly paleo (there's
some sugar in the dark chocolate), these delicious little truffles make for excellent gifts.
These aren't crazy sweet at all but the small amount of
sugar in the dark chocolate and the cacao flavour means they don't taste like avocado.
There is
sugar in dark chocolate but it can be eaten in moderation.
Not exact matches
According to Adweek, at the Cupcake ATM, which is located next to the Sprinkles Cupcakes bakery on New York's Upper East Side (naturally), «cupcakes cost $ 4.25 each
in flavors like red velvet, Cuban coffee, banana
dark chocolate and cinnamon
sugar.
The best part is, since they are grain and
sugar free... except for whatever trace amounts of
sugar there is
in 60 %
chocolate and you can go
darker and get less
sugar... these are not going to spike your blood
sugar.
I used a wide variety of toppings, including: India Tree nature's colors
sugar sprinkles
in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and
dark chocolate chips.
I usually throw
in walnuts,
dark chocolate, and also cut up Trader Joe's sea salt & turbinado
sugar dark chocolate almonds — gives it just the right kick of salty & sweet!
Also, with type 2 diabetes, managing blood
sugar levels is what it's all about and
dark chocolate in moderation can help achieve this.
In my second round, I didn't add any
sugar or syrup, added
dark chocolate pieces (about 3/4 cup) instead, only 1/2 teaspoon of cinnamon instead of 1 teaspoon and baked muffins.
The
dark chocolate is melted with coconut oil and with all the berries on top you won't miss any
sugar in there.
But the cacao
in dark chocolate enhances sensitivity to insulin and helps lower blood
sugar levels.
Available
in Chocolate Chip, Snickerdoodle, Peanut Butter and
Dark Chocolate Toasted Coconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconut
sugar.
Place coffee
in fridge to cool - Once cooled,
in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the
sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with
dark chocolate shavings
Chocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into fin
Chocolate chip crust:
in a food processor with a steel blade, mix flour,
sugar and
dark chocolate until the mixture is crumbly and the chocolate is minced into fin
chocolate until the mixture is crumbly and the
chocolate is minced into fin
chocolate is minced into fine powder.
Then beat
in the
sugar,
dark chocolate, vanilla & cornstarch
They're lovely simply dusted
in confectioners»
sugar, but this year I'll be brushing them with a rum glaze that adults will swoon for (though not - so - kid - friendly) and dipping some
in dark chocolate.
It was a fine crumbed,
dark chocolate pound cake type loaf with a hint of cinnamon
in the cake and a lovely crunchy and sparkly cinnamon and spiced
sugar crust.
The only refined
sugar in these comes from the
dark chocolate, and you -LSB-...]
Pick up our
sugar - free
dark orange
chocolate in a number of tantalizing options; order it by itself
in quantities of 30 mini bars for convenient, bite - sized fun; or purchase it as part of one of our gift boxes to save big while enjoying a variety of other delightful ChocoPerfection flavors.
Really simple brownies slightly adapted from here 150g
dark chocolate, finely chopped or
in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated
sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
If there's someone
in your life who's diabetic, on a ketogentic diet, or trying to live a healthier lifestyle by going low - carb,
sugar - free or gluten - free, then surprise and delight them with this decadent, diabetic - friendly orange
dark chocolate.
They bring the best flavours of the season —
chocolate, ginger, cinnamon and molasses — to the table
in a wholesome way, thanks to the whole wheat flour, Demerara
sugar and
dark chocolate.
Cinnamon -
chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g
dark brown
sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g
dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except
chocolate and demerara
sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Tips for eating more: It's not hard to eat more
chocolate, but make sure you're using
dark chocolate and not milk
chocolate to avoid the extra
sugar used
in milk
chocolate.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown
sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g)
dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter
in an electric mixer fitted with a paddle until creamy, add
sugar and salt, then add flour and spices and mix until combined.
Note about the
chocolate: I use very
dark chocolate, because it is low
in sugar.
Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions: In a microwave safe bowl, melt but
Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions: In a microwave safe bowl, mel
Chocolate Hotcakes Ingredients: For the
dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions: In a microwave safe bowl, melt but
dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions: In a microwave safe bowl, mel
chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup
sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk Directions:
In a microwave safe bowl, melt butter.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup
sugar 1/2 cup brown
sugar, packed 1/3 cup
dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions:
In a mixer beat butter and shortening until smooth.
Also I use unsweetened baker's
chocolate instead of
dark chocolate chips and sweeten it with xylitol and stevia (great tip from my sis -
in - law to keep it
sugar - free).
I don't eat a lot of
sugar to begin with (a little stevia
in my coffee & some
dark chocolate, usually after dinner) but I am 13 pounds away from my goal weight (pre Zoey) and I have not lost but a mere few pounds
in the past month.
The spelt - flour pancakes have a crunchy cookie crumb core and are layered
in between coatings of thick raspberry -
dark chocolate ganache making every single bite a delight!Crown the top with an extra serving of fresh raspberries an a light dusting of
sugar.
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein
in vanilla 1 large egg 1/2 cup organic cane
sugar and 1 tablespoon for sprinkling on top (or coconut palm
sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini
dark chocolate chips
To the
chocolate, whisk
in the oil,
dark brown
sugar, espresso, pomegranate molasses and salt.
125g unsalted butter — softened 75g coconut
sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure
in cups) 50g
sugar - free
dark chocolate, roughly chopped
I have been dealing with it for 10 + years and, like you, was off the
sugar (well, I did cheat and sneak
in a few glasses of red wine and some
dark chocolate coated brazil nuts...) over Christmas.
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted
in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown
sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g)
dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
90 g unsalted butter, softened 70 g confectioner's
sugar 4 eggs, yolks and whites separated 90 g
dark chocolate, melted
in bain - marie 90 g all - purpose flour, sifted 70 g caster
sugar
I would normally use 70 %
dark chocolate in my recipes but I'm linking this post up to We Should Cocoa — The January Challenge where our remit was to come up with something that contains
chocolate but is
sugar - free including the
chocolate.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade
dark chocolate (70 % cocoa), melted
in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey
in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined
sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze
in a suitable container before breaking into chunks!!!!! yummy You can make
dark chocolate chips even easier by melting pure coconut oil and stirring
in a little vanilla, honey and raw cacao powder before freezing!!!
2 c. Gluten - Free flour blend (mine is
in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included
in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated
sugar 1/2 c. light brown
sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c.
dark chocolate chips
I rolled mine
in crushed hazelnuts because I love the crunch but you can also use cocoa powder, icing
sugar or melted
dark chocolate to make a hard
chocolate shell.
100 grams of your favorite
dark chocolate (I still wonder if I could do this with Sweethearts favorite white
chocolate but had non on hand today) 125 grams butter at room temp 110 grams caster
sugar (I used my vanilla scented caster
sugar) 3 big eggs 1 TBS corn starch I also sneaked
in 2 TBS of my best Irish Whiskey!
I topped mine with a tiny bit of
sugar free
dark chocolate and chopped almonds too and they are exactly like a Mounds
in flavor!
1 tablespoon ground chia seeds (I grind mine
in a coffee grinder) 3 tablespoons water 1 cup creamy almond butter * 1/2 cup coconut
sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup
dark chocolate chips
Add
in some powdered
sugar and a little milk for the perfect consistency and you have the best
dark chocolate buttercream frosting you will ever try!
In fact, I'd argue that the coconut oil enhances the flavors of the other ingredients — the
dark caramel of the coconut
sugar, the nuttiness from the quinoa flour and even the sweetness from the
chocolate chips.
I went to work right away, filling each triangle and then drizzling the finished product
in dark chocolate and topped with pearl
sugar.
In fact, Product Developer Mary Jo Kringas lost 130 pounds on a low - carb eating plan while incorporating two to three of these
sugar - free
dark chocolate bars into her diet per day.
Cookies Frosted Orange Cookies Soft
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Chocolate Cookies Glazed Lemon - Almond Biscotti
Chocolate Chip Cookies from Back
in the Day Bakery Easter Jelly Bean Cookies Double
Chocolate Peanut Chip Cookies Oatmeal Lace Cookies Pecan Pie Cookies Chewy Almond Cookies
Dark Chocolate Sablés Peach Cobbler Cookies Strawberry White
Chocolate Chip Cookies Orange Shortbread with Cherries Oatmeal & Krispies
Chocolate Chip Cookies
Chocolate - Dipped Ladyfingers
Chocolate Chip Cream Cheese Crescent Cookies
Chocolate Sugared Sandwich Cookie Vanilla Butterballs with
Chocolate Ganache Amish Sugar Cookies Chewy
Chocolate Cookies
Chocolate Chip Mandelbrot Chewy Brown Sugar Cookies Mellow Lemon Crinkle Cookies (from Scratch) Pistachio Cherry Meltaways Mother's Molasses Cookies