Want chocolate but without sugar? Today, I’m sharing the recipe for the most deliciously creamy, sugar free chocolate for acne prone skin.
You may have tried and tested the recipe for my basic ‘Sugar-Spike Free Raw Chocolate‘ but today, I’m sharing the recipe for the most deliciously creamy, sugar free chocolate that contains NO refined sugar or natural syrups like maple or honey and NO dairy! It’s absolutely divine and I guarantee that if you were blindfold tested with this stuff you’d think it was milk chocolate – when in fact it’s super healthy and nutritious!
This chocolate is only sweetened with a blend of stevia and yacon – two natural sweeteners that have a GI of 0 and 1 (for reference, table sugar has a GI of 65, maple syrup 54, honey 50 and coconut palm sugar has a GI of 35, see the full list here). Stevia has a liquoricey after-taste – not a flavour I was keen to incorporate into my recipe! However, I’ve found that NuNaturals Liquid Stevia doesn’t have that same bitter after-taste that many other brands do. Using both NuNaturals Liquid Stevia and Yacon Syrup provide the perfect combination of sweetness with no hint of a bitter after taste.
If you want to know more about the effects of sugar on acne then you can take a look at one of my recent posts here.
Now for the game-changer. Are you ready?
Thanks to this recipe I now know that raw chocolate doesn’t have to taste bitter and “healthy” and lack the creaminess of the milk chocolate we all love(d) and miss! I used to be such a milk-chocoholic and found it really difficult to make the switch over to 60%, then 75%, then 85% then finally raw dark chocolate! I recently discovered that nut butters, particularly hazelnut and macadamia can totally transform your raw chocolate recipes!
Sugar free ‘Dairy Milk’ chocolate for acne prone skin
- 1/2 cup Raw Cacao Butter
- 1/2 cup Coconut Oil
- 3 Tblsp Raw Cacao Powder
- 2 Tblsp Hazelnut/Macadamia Butter (I prefer smooth but crunchy will work just as well!)
- 1 Tblsp Yacon Syrup (you can use coconut blossom nectar here if you wish)
- 10-15 drops of NuNaturals Vanilla Liquid Stevia
- Pinch of Pink Himalayan Salt
- Melt the cacao butter gently, stirring until dissolved
- Add the stevia, yacon and salt, mix well
- Add the coconut oil, raw cacao powder and finally the hazelnut butter, mix well till blended and a thick, even consistency
- Pour the mixture into chocolate moulds. If you like you can drop a whole macadamia nut into each mould to give your chocolate an extra crunchy surprise!
- Leave to set in the freezer for a minimum of 3 hours.
- Put your chocolate straight into the freezer once it’s all blended – if you leave it to cool slowly the ingredients can separate.
- Blend all ingredients together in a blender or Nutri Bullet for a smoother texture. (To get the same smooth texture from hand mixing you will need to whisk for ages to properly combine the ingredients.)
I’m sure this recipe would work for all types of nut butters but I recommend not overdoing it on the nut front as they can contain high amounts of omega-6 which can increase inflammation in the body. Macadamia nuts are the best option for those struggling with chronic inflammation.
Peace, Love & Clear Skin,