Homemade Sugar Free Dark Chocolate Food

HOMEMADE (SUGAR-FREE) DARK CHOCOLATE

Steps:

• Mix the cacao butter into the cocoa powder, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
• Stir in the vanilla, stevia, and salt.
• Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold (Here is the heart mold, but here is a more traditional bar mold).
• Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
• Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.

HOMEMADE SUGAR-FREE INSTANT CHOCOLATE PUDDING

Steps:

• Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
• Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Directions.
• In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
• Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
• Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
• The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

CHOCOLATE SYRUP (SUGAR-FREE)

Steps:

• In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
• Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
• Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
• To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.

SUGAR FREE DARK CHOCOLATE MOCHA DREAM COFFEE

Steps:

• using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
• Make sure and mix well with a plastic or wooden spoon.
• To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
• Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
• (to use as hot cocoa, substitute hot water for coffee).

SUGAR FREE COCONUT CANDIES

Steps:

• Combine all ingredients (except chocolate) in a stand mixer and process to form a "doughy" mixture - about 3-5 minutes.
• Scoop into small balls and place on a lined baking sheet.
• Freeze until solid.
• Dip in the melted chocolate and allow to set.
• Store in the fridge.

HOT DARK COCOA, SUGAR FREE

Steps:

• mix everything together in a sauce pan. Over medium heat, bring to boil. Turn down heat, and bring back to boil, stirring continuously.

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
• Helpful hints:.
• *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
• *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.