Naturally gluten free and refined sugarfree. The actual recipe itself is quite versatile, the base is actually my chocolate truffle recipe so if you make to much you can roll the rest into balls and pop in the freezer for a chocolately treat
I have yet to see any that are refined sugarfree, so I have easily avoided them. Delish layers of cooconuty and chocolate heaven and no refined sugar, just a few spoons of pure maple syrup
So I thought that seeing as I’m trying this whole sugarfree living out for a month I would share a delicious and simple sugarfreeChocolate and Almond Cookie recipe that is sure to beat any cravings you may have
There is no sugar, no dairy product, and no need for cooking. The baking cocoa is so good that you don't need to use it just for baking, it is perfect for puddings and hot chocolate too
There is no sugar, no dairy product, and no need for cooking. The baking cocoa is so good that you don't need to use it just for baking, it is perfect for puddings and hot chocolate too
Right now, I'd do just about anything to feel like I was still having something kinda special in the evening without caning half a king-size block of chocolate each like we had gotten into the habit of last year
Stir into the sugar. Chocolate mud cake. Whip the mascarpone, cocoa and powdered sugar until creamy. Place the butter, chocolate and water into a saucepan over a low heat, stir until melted, take off the heat
Uhh, not to mention some coffee candies and chocolates. '' Honestly, this was the best mousse I have ever eaten and I know that I will prepare it again and again
It’s sugar-free, dairy-free, gluten-free, vegan (when using agave) and can also be raw, providing raw honey or agave is used and that the almonds are kept in their natural state
To make the cupcakes, I altered my chocolate cupcake recipe swapping out the sugar for the Natvia. Both used the two recipes below for the buttercream icing and the basic chocolate cupcake recipe below
The bonus is that it’s gluten free, in fact there’s no grain in this recipe at all. However, they’re usually pretty thin and the other morning I was inspired to make healthy chocolate crepes and stuff it with a cream and greek yogurt mixture
In the meantime boil the water and icing sugar into a syrup. In one bowl you will have the pink plum mousse ready (set aside) and in the other the white 'base' to which you will need to add the chocolate mixture
Add sugar and salt, reduce heat to low. My contribution was a gluten freechocolate cake (as one of the Mum’s in my coffee group has a severe gluten allergy)
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