Asher’s is proud to be able to provide top-notch chocolate covered treats that are kosher. Our Kosher chocolates are made from the freshest ingredients to insure you are receiving the highest quality product you would expect from us. You’ll find that many of our products are kosher but some of our favorites include, Vanilla Caramels and Dark Chocolate Nonpareils.
Use our premium meal planner tool (free trial) to access tons of weekly meal plans, complete with shopping lists. You can adapt the plans to your liking, skipping any meal, choosing how many people you’re cooking for, and the shopping lists adapt. You can even start a new plan from scratch (of from pre-existing ones), tailor them completely and save them.
Hi I’m only new to LCHF and you’re information has been amazing, thank you! I have one question though I’m doing well cutting out sugar, breads etc but just wondering do I need to portion control my meals? Typically I have a 2 egg one letter with cheese, spinach and mushrooms for breakfast. Then warm chicken salad with rocket, cucumber, tomatoes, Persia fetta and a poaxhed egg. Dinner yellow curry with brocoli, carrot on cauliflower rice. Snack a low carb cheesecake, nuts maybe a smoothie.
The researchers tracked biomarkers that helped them ensure that the participants stuck to their diets. They also worked with a large food service company, Sodexo, to prepare thousands of generally healthful meals that the subjects could eat in cafeterias or take home with them. A typical meal for the high-carb group might consist of a chicken burrito bowl with rice and vegetables, for example, or roasted turkey with green beans and mashed potatoes. The low-carb group would get a similar meal with fewer carbohydrates, like a chicken burrito lettuce wrap or roasted turkey with green beans and mashed cauliflower.
Hi! Love this post and concept. I am currently in the midst of a refined grains/sugar-free December. While it was a little bit difficult at first to not indulge in all the holiday treats, I am feeling really good + loving the REAL food + down several pounds. Feeling so good that I think I’m going to continue into January + look forward to following along your journey/getting more yummy recipes! 🙂
Chocolate bar brands beverages Hot chocolate Chocolate-covered foods Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Cioccolato di Modica Fudge Ganache Mint chocolate Mocaccino Mole sauce

Absolutely go for the wine! As long as you go for an unsweetened wine and limit yourself. I only have a glass at the weekends as I know all my good intentions go out the window once I’ve had a glass and it’s harder to say no to more dark chocolate. If your weight loss ever stalls, you may need to reassess how many glasses you have as the alcohol will always be metabolised before anything else so weight loss will often stop. As for gluten, all my recipes are naturally gluten free because all my recipes are grain free. Read my post on Gluten free vs Grain free to truly understand. Beware of GF products because they are so high in carbs because they are made with rice flour, tapioca starch etc. And remember, gluten free junk is still junk 😉 Good luck Mary, keep coming back and asking questions.
Thanks so much for sharing all of your hard work with the world! My son recently started the Modified Atkins Diet for seizures. We’ve been told to keep his net carbs (total carbs minus fiber but not minus sugar alcohols) around 20-25/day, and he’s having a hard time giving up all of his beloved carbs, including chocolate. I was so excited to find this recipe! 1.8 net carbs is the perfect splurge! The first batch is in the fridge, but now I’m afraid to give it to him. From our count, it looks like each serving has almost 10 net grams of carbs, mostly from the Swerve (2 from unsweetened chocolate + 120 from Swerve + 11 from unsweetened cocoa = 133 net carbs, divided by 14). Please tell me I’m missing something … my son is salivating, and I’d love to let him have a treat! I’m new to all of this, so maybe there’s a reason I don’t have to worry. (I’ve seen Swerve in another recipe for patients on a related diet, the ketogenic diet, but I just don’t see how it’s safe if we can’t subtract sugar alcohols.) Thank you!
Firstly take a look at the cholesterol myth page, that will explain how it is the carbohydrates in your diet which makes you at a higher risk of heart disease than your fat intake, and secondly meat is one of the most nutritious foods you can have. Sure if you want to give up meat for ethics and personal reasons, but not for your health. Take a look at Zoe Harcombes fabulous post on that subject. By lowering your carbs (and processed foods) you will lower your blood pressure and improve you cholesterol profile. It’s not about how much cholesterol you have, but what type.
I am starting on low carbs as I have been advised that my body doesn’t deal well with carbs and I am at risk of diabetes. I also need to lose weight. I understand your principles of ‘doing the best you can’, avoiding processed foods etc, but wondered if there is a general rule of thumb to go by when reading food labels, such as aiming for food with no more than 2% carbs?
Studies have shown that people losing weight with a low-carbohydrate diet, compared to a low-fat diet, have very slightly more weight loss initially, equivalent to approximately 100kcal/day, but that the advantage diminishes over time and is ultimately insignificant.[6] The Endocrine Society state that "when calorie intake is held constant [...] body-fat accumulation does not appear to be affected by even very pronounced changes in the amount of fat vs carbohydrate in the diet."[6]
The effects on your heart are also questionable. Especially if you switch to a high-saturated-fat diet, as people do when they start eating their fill of steak and bacon, your “bad” LDL cholesterol will go up. Levels of homocysteine, an amino acid that increases the risk of heart disease, may also rise if you eat a lot of meat and too few vegetables. And to get rid of the ketones produced when your body burns fat for energy, your kidneys need to work overtime, which raises your risk of kidney stones.

While the above raw version is fantastic for using in no-bake treats or eating by the handful, if you want a version that you can bake with or that has the option of being oil-free, simply melt a bar of unsweetened chocolate and sweeten to taste with your favorite sweetener of choice. You can add a tsp oil for smoother results, but it’s not required. Pour into a parchment-lined container or candy molds, and freeze until firm. Then break into small pieces or pop out of the molds. This version needs no refrigeration and can be used anywhere you’d use store-bought chocolate chips.


Hi Carolyn, ha ha, you must have read my comment on Jimmy Moore’s FB page. I have a cat and she happily eats “Fussy Cat” Grain Free cat food http://www.vippetfoods.com.au/V.I.P.-Petfoods-Grain-Free-Dry-for-Cats/0,27127,112732,00.html . I don’t know if this is the best, but she has this alernating with fresh meat. Since she has changed to this formulation, she has had no gingivitis (inflammation of her gums).
Cacao pods are harvested by cutting them from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin. Yeasts produce ethanol, lactic acid bacteria produce lactic acid, and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.[53]
Research from a 2008 study published in the Journal of the American Gastroenterological Association showed that patients with irritable bowel syndrome (IBS) report symptom improvements after initiating a very low-carbohydrate diet (VLCD). When participants with moderate to severe IBS were provided a two-week standard diet, then four weeks of a VLCD (20 grams of carbohydrates a day), the majority reported improvements in abdominal pain, stool habits and quality of life. (15)

Start off 2019 right by treating yourself to a decadent box of Godiva chocolates. Nothing puts a smile on people’s faces faster than our gourmet Belgium chocolates, so why not share the love with your family and friends? If you celebrate Chinese New Year, you’ll be the hit of the party when you bring one of our Chinese New Year chocolate boxes. Or show your loved ones how much you care on Valentine’s Day with one of our chocolate gift baskets, chocolate covered strawberries or chocolate heart boxes. Everyone will love these luxurious presents are they are as fun to receive as they are to eat.


This was “out of this world” amazing! Even my family members that don’t like low carb alternatives (and hate sugar substitutes) really liked this dessert. I added 5 tablespoons of natural peanut butter to the cream cheese layer and it turned out great (I may experiment with different amounts of peanut butter to get the best ratio to taste just right)
Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis. Individual results may vary.
Love caramel? Then you’ll love our collection of chocolate covered caramel treats, especially our Sea Salt Caramels or our Caramel-Filled Pretzels. Just imagine luscious chocolate covered caramel topped with a drizzle of sea salt, bringing together the combination of sweet and salty that no one can deny. We promise our chocolate covered caramel candies will just melt in your mouth.
Thanks Brenda for your feedback. I was not aware of the bitterness of stevia in relationship to how much or how little is used. I will keep that in mind next time I use the KAL brand. I usually use Sweetleaf but was out and had the KAL in the pantry. I too love dark chocolate so that was not the bitterness I was tasting. Next shopping trip I will get more Sweetleaf, and try the recipe again. Thanks for your help.
I too found this recipe to be very, very bitter. In fact, I had to spit it out. I am use to the taste and baking with stevia. I used KAL brand pure stevia and Sweet Leaf liquid stevia. I wonder if the 1 1/2 Tablespoons is just too much. I felt as thought my Dagoba chocolate was wasted. Wanting to save the product, I reheated it, added homemade sweetened condensed coconut milk and homemade coconut milk caramel sauce and some yacon syurp. I then added some roasted salted cashews. I put it on a cookie sheet, spread it out, sprinkled on some Enjoy Life mini chips and put it in the refrigerator. Two hours later I took a taste and found it to be much less bitter and something I will be able to eat. I will probably try your recipe again using only the brand products you used, but with the cost of them, I will use much less powdered stevia. Thanks for all you do to provide sugar free recipes to all of us.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly.[70]
Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa butter.
If you’re not a fan of dark chocolate or need a dairy free option this candy bar is made with coconut butter, you can tell by the lighter color than the chocolate bars at the top of the post. This recipe is exactly the one I used for making my No Bake Chocolate Coconut Butter Bunnies last year for Easter! Just melt and pour into candy bar molds. I honestly don’t think it has a coconut flavor because the chocolate flavor is more prominent, but you can be the judge as this takes literally less than 5 minutes to make and 30 minutes or so to harden.

The only adjustment I made to the recipe, was the addition of about a tablespoon of lemon juice to the cream cheese mixture; for just a little bit of tanginess to off-set all the sweetness. This is also how we make 4-Layer Delight back home, so I thought it would work here. I’ve tried it both ways, and the little hint of sourness from the lemon really seems to make it perfect; to me and the wife at least.
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