Sugar-free Chocolate Bar--Better than Store Bought
Here's how to make an easy homemade sugar-free chocolate bar right in your own kitchen. This keto chocolate bar is much cheaper than store-bought sugar-free chocolate, plus it has no additives, and I think it tastes just as good, if not better.
It's the perfect healthy snack, is diabetic-friendly, dairy-free, vegan, and of course gluten-free too.
What I mean is that you can basically put it on anything (anything that you want to be sweet, that is) that needs a chocolaty topping, or you can just eat it by itself.
I found a version of it on Whole Approach, a website dedicated to helping folks recover from systemic candida. The support there is wonderful, the knowledge base is solid and the recipes are a great help for anyone dealing with candida, or just trying to go sugar-free and/or avoid excess carbohydrates.
But I digress. Back to the desserts.
This versatile bar can top Homemade Protein Bars or go under Homemade Almond Joy Bars, for starters.
Of course, it can also be eaten alone :-).
I am going to give alternative sweetener and oil options. Have fun trying different options that you have available. I'm sure that you will find a way to use it no matter how it turns out!
- See Homemade Nut and Seed Butter if you would like a homemade option.
- Erythritol works as well as xylitol. Approx. 6 scoops stevia extract (see How to Use Stevia) is a good alternative as well. Use coconut sugar for AIP.
- For AIP, substitute organic carob powder for the cocoa and use an AIP sweetener.
- For candida diets, use vegetable glycerine instead of honey. Approx. 3 scoops stevia is a good alternative as well. Use honey or maple syrup (read Choosing Maple Syrup) for AIP.
- Depending on the consistency of your butter, and whether or not you have sifted the cocoa/carob, your final product may have small chunks in it of carob and/or nuts and seeds. If you wish to avoid this, make sure to sift the cocoa/carob as noted and use only creamy nut/seed butter.
- I recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a taste that is more like sugar.
- You can eat this Homemade Chocolate Bar as it is, or use as a topping for any homemade candy or bar.
Sugar-free Chocolate Bar
- 8 tablespoons coconut oil (organic palm oil works well too, as well as butter)
- 8 tablespoons almond butter (any nut or seed butter would work)
- 1/2 cup low-carb sweetener (see Recipe Notes)
- 6 tablespoons cocoa powder (or carob)
- 9 teaspoons honey (see Recipe Notes)
- 1/2 teaspoon vanilla
- Melt coconut oil and almond butter over a simmer. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla.
- Stir in cocoa or carob, sifting first for better blending results.
- Stir in powdered sweetener, continuing to stir until the mixture slightly thickens.
- Add liquid sweetener and vanilla.
- Remove from heat.
- Pour the mixture into an 8x8 pan and place in fridge or freezer to harden.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
It sure is a better price in the sugar free version than the $3.75 bars at our local health food store! 🙂
I hope you like this Homemade Healthier Chocolate as much as my kiddos did!
Hi! Just wanted to let you know that I visited an allergy doctor. He tested me for one food item and that was honey. Thank goodness I'm not allergic at all! He said, you might have a food sensitivity to those other items on your list and if they bother you, don't eat them. Well, I haven't for a long time, so I told him, I want to know why I have problems with them, that's why I came to you, so he put in an order for the GI doctor and he said they could test me. My primary doctor put me on the Mediterranean Diet which has a lot of different food items on it then what we are used to eating, so I've been contacting the university's School of Pharmacy to see what I can drink/eat that won't interfere with my medications after I ordered several herbal teas that had medical warnings on the back of the boxes, so I've learned that some of the so-called natural teas bring on side effects such as balm can raise your blood sugar, so diabetics should not drink it and several of the other teas can lower your blood sugar, etc. Just thought I would update you on what I've learned so far.
Thanks for the information! Yes, herbs and other plants can do things like that....plants are sometimes used as the basis for pharmaceuticals, and there is also herbal medicine and some people use essential oils therapeutically and they are made from plants. 🙂
After several tests, I've learned I have lactose and fructose malabsorption, Gastritis, GERD, gastroparesis and I'm in the challenge phase of a Low Fodmap Diet. I'm basically having to rebuilding my recipe base. Fun times around here! 🙂
So sorry for the delay in responding. I hear you it can be a lot. If it's any help at all - my son just got over his life threatening allergy to dairy - there's a little more info here but I do think there is hope. wholenewmom.com/about-me/. Stay tuned. Hang in there. ♥️
Hi, I am Chris and hope you don't mind me asking a question about the chocolate bars. I was wanting to make a protein bar with oats, nuts, and shredded coconut. I want to do a chocolate topping like your bars. If I was going to use say Whey Protein Isolate unflavored would I mix that into the melted chocolate and maybe add vegetable glycerin so that is is firm but not say real hard like a chocolate bar? Thank you.
Hi there - so sorry about the terrible image on this post. It desperately needs to be redone. Are you referring to the protein bars that you are trying to mimic?