Easy Vegan Sugar-Free Dark Chocolate Recipe with Xylitol
This vegan recipe for dark chocolate is ideal for anyone watching their sugar intake. It uses xylitol as the sweetener, which is a sugar alcohol that has a glycemic index of 7 (compared to white sugar, which has a GI of 68). Since you are using solid, unsweetened chocolate, you are getting all the health benefits of dark chocolate, including the antioxidants, without the detriments of sugar or dairy products. This recipe lends itself well to adding flavors such as mint, vanilla, hazelnut, and raspberry, so feel free to experiment! Can be enjoyed alone or as a rich, delicious addition to other desserts.
- 8 oz. Unsweetened Chocolate
- 3-5 tbsp. Xylitol, powdered or finely ground
- 1 tsp. Flavor Extract (such as vanilla, mint, etc), *optional
- First, if the xylitol you're using isn't powdered, use a coffee or spice grinder on its finest setting to pulverize it. Set aside.
- In a double-boiler, slowly melt 8 oz of unsweetened chocolate (I use Baker's Chocolate) over low-medium heat. Make sure water doesn't find its way into the chocolate! Stir constantly so the chocolate doesn't burn.
- **If you don't have a double boiler, get a small saucepan and a heat-resistant bowl that's slightly larger than the saucepan. Fill the saucepan half-way with water, and place the bowl inside the pan so the bottom of the bowl is slightly above or just touching the water (if the bowl fits all the way into the pan, get a bigger bowl).
- Once the chocolate is melted, reduce heat to low. As you continue to stir, slowly fold in the powdered xylitol one teaspoon at a time, always mixing until smooth before you add the next teaspoon.
- Adjust the amount of xylitol to suit your taste, but be aware that too much xylitol will make the chocolate very thick and "clumpy." If you want a very sweet chocolate, you'll need to add more oil, such as cocoa butter or coconut oil, which will make for a richer chocolate (with extra calories of course).
- Add any flavor extracts you wish. Some good choices would include vanilla, peppermint, hazelnut, or raspberry. You can also add a teaspoon of finely ground instant coffee or coffee liqueur (but be sure it doesn't have added sugar)
- Once your ingredients are thoroughly incorporated, remove from heat and spread chocolate evenly over a double layer of wax paper over a hard surface to cool. I find it tastes better if left to cool at room temperature, rather than putting it in the fridge.
- Divide into sixteen pieces and enjoy!
|Serving size: 1/2 oz.|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 4 g||20%|
|Unsaturated fat 3 g|
|Carbohydrates 10 g||3%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|