Chocolate covered peanut butter – can you think of a better flavor combination? Asher’s carries delicious chocolate covered peanut butter treats such as White Chocolate Peanut Butter Cups (also carried in dark chocolate and milk chocolate) and Peanut Butter Bites. Try one of these chocolate covered peanut butter treats today and find a new favorite.
The base of this recipe is cacao butter (also known as cocoa butter), which is a creamy fat that is solid at room temperature. It may be available at a health food store, but I get mine on Amazon. If you can’t find cacao butter, you can use coconut oil. However, if you do use oil, you must keep the chocolates chilled, even once they are set. Coconut oil will be too soft at room temperature.
It has been repeatedly found that in the long-term, all diets with the same calorific value perform the same for weight loss, except for the one differentiating factor of how well people can faithfully follow the dietary programme.[27] A study comparing groups taking low-fat, low-carbohydrate and Mediterranean diets found at six months the low-carbohydrate diet still had most people adhering to it, but thereafter the situation reversed: at two years the low-carbohydrate group had the highest incidence of lapses and dropouts.[27] This may be due to the comparatively limited food choice of low-carbohydrate diets.[27]
As of 2016 it was unclear whether low-carbohydrate dieting had any beneficial effect on cardiovascular health, though such diets can cause high LDL cholesterol levels, which carry a risk of atherosclerosis in the long term.[9] Potential favorable changes in triglyceride and HDL cholesterol values should be weighed against potential unfavorable changes in LDL and total cholesterol values.[31]
So, you’ve decided to start a sugar detox. Or maybe you just want to cut your intake to see if you feel better without so much of the sweet stuff. But eliminating sugar from your diet shouldn’t mean eliminating dessert too. Here are 13 refined sugar–free recipes people are pinning, mixing, and baking, according to Pinterest. Each is sweetened using natural sugar or sugar substitutes, making them healthier yet still decadent options.
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.
An early Classic-period (460–480 AD) Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cacao on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around 400 AD.[10] Documents in Maya hieroglyphs stated chocolate was used for ceremonial purposes, in addition to everyday life.[11] The Maya grew cacao trees in their backyards,[12] and used the cacao seeds the trees produced to make a frothy, bitter drink.[13]
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.
I’m sorry the pastry cream has proven pesky, Douglass. Sometimes it takes “taking it too far” and scrambling the eggs to see how much cooking the mixture can take to thicken. Unfortunately, that’s not very fun. Thank you for sharing the name of the thickener you used. I will check it out and try the recipe with your thickener. If I like it I will tweak the recipe. I’m glad you like the recipe despite the challenge with the pastry cream. Thank you so much for your helpful comment. Enjoy your day. -Kim
Hello, Anna. Thanks for the compliment and great questions. You may use any sweeteners that you prefer -BUT- the taste will be different. If you are okay with it having more of a brown sugar taste and brownish color then go for it! The coconut crystals will be especially good in the crust I think. Stevia glycerite is a viscous super-concentrated liquid form of stevia that I feel is much less bitter than other brands. I am guessing that the nu-stevia is very similar to KAL Pure Stevia powder which I love but don’t use in my blog recipes as I try to stay more in-line with other bloggers so readers don’t have to buy 12 different products! You may need to experiment a little with your sweeteners just a tad to get the taste you want, so taste as you go. I would LOVE to hear how your sweeteners worked in the recipe as it may help someone else who may have the same issues with erythritol. Have a great week!
When weight loss stalls something needs to change. Firstly it could be that you are near your goal weight and so you have found a natural balance, secondly other things might be creeping back in that you have forgotten to count (for example too many creamy coffees or an extra glass of wine). Take a look at how much you are eating for breakfast and dinner, are they too big and actually the same size as 3 meals just eaten in 2? Nuts, dairy and alcohol are generally the biggest culprits in stalling weight loss. Sometimes we just have to remind ourselves of the health benefits of LCHF rather than the weight loss. It will happen, albeit slower than we would wish. For me it is about no longer counting anything, no longer being on the sugar roller coaster, improved nutrition and no longer having any guilt surrounding every meal or snack. Good luck and be patient my friend 🙂
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate. In particular continuous tempering machines are used in large volume applications. Various methods and apparatuses for continuous flow tempering have been described by Aasted, Sollich and Buhler, three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency. In general, molten chocolate coming in at 40–50 °C is cooled in heat exchangers to crystallization temperates of about 26–30 °C, passed through a tempering column consisting of spinning plates to induce shear, then warmed slightly to re-melt undesirable crystal formations.[68][69]
This dessert is absolutely delicious! It took me a long time to make it. I’m not much of a cook. It’s a bit expensive but worth it. The only mistake was when preparing the first layer ( cream cheese layer), I put all of the sweeteners in with heavy cream at once which stopped my cream from whipping up. Didn’t make that mistake again. Definitely recommend it!!!! (I used a new method, chocolate whipped cream). Thank you.
Researchers point out that despite the growing rates of type 1 and 2 diabetes and the accelerating cost of the resources needed to monitor and treat diabetic patients, the medical community generally hasn’t been successful at reducing either the number of people affected or the severity of the complications. While prescriptions for diabetes medications continue to climb, there’s a simple, effective, low-cost strategy that is proven to work with diabetes: Reduce the amount of sugar and starch in the diet. 

Well, I am going to give this another try. I have great difficulty in eating greens , or drinking them, also I am not fond of fats, years and years of low fat diets have totally screwed my metabolism,and taste buds. I will read this page every day to keep my mind focused. Start tomorrow when I get up …… I work nights which can cause me problems as well. When I tried this diet before, I got terrible cramp, now I realise I wasn’t drinking enough water. Anyway.here goes.
* Pecan meal and pecan chips are not the same thing. Pecan meal has a fine consistency, almost like flour, just a tiny bit more coarse. “Pecan chips” are much larger pieces and wouldn’t work the same way, unless you grind them into a meal/flour yourself. Most likely, the extra butter from the crust layer absorbed into your parchment paper because the “pecan chips” wouldn’t absorb it the way an actual pecan meal would.
Fruit is something that should be limited because of the high fructose content. It is natures candy. Yes, fruit has vitamins and healthy nutrients, but you will be getting far more nutrients from your increase veggie intake. Choose nutrient dense, low carb fruits such as berries. Fruit such as pineapple, mango, and especially dried fruits, should be avoided. Also, avoid ALL fruit juices. They have an incredibly high glycaemic index, which will make your insulin spike (and start storing fat again). “If you are overweight, fruit is not your friend”.

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

With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in 2018.[5][6] However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.[5]


Hi Silvy, these are quite common concerns when starting out low carb. By increasing your healthy fats you will feel full and satiated for longer, than quick burning carbs. You will also reap all the health benefits from lowering your carbs, eating good quality protein and increasing your fats from healthy sources. It may take a while for your appetite to adapt to be running on more fat than carbs, but it is so incredibly wonderful to finally be off the high/low sugar roller coaster. Good luck with starting out and join us on Facebook for daily tips and subscribe for free recipes when I post them. Libby 🙂
I am confused. Vitafiber is an IMO. It gets broken down like sugar and therefore you don’t use it? Then why did you recommend it? This recipe is for a low carb chocolate bar. I am on a ketogenic diet. I ordered this stuff specifically because you recommended it. How am I supposed to calculate the carbs? Does it have an effect on blood sugar? If inulin is better, why not use that. Could you please clarify. Also, if Vitafiber is not good for people who are on a very low carb diet, you may want to include a note up in the text of the recipe so that people understand that it won’t work for a ketogenic diet. Please don’t interpret this as an angry comment. I am genuinely confused and would like to know how to proceed (i.e. should I return the Vitafiber and not eat the chocolate that I made with it). I would really appreciate your reply.
Hi, I’m still a bit skeptical, I have seen some of my friends do the keto diet, and have had good results. Though I am still not sure about the idea of the fats being eaten. They say they eat meat with the fat and must do so, is this correct? Also isn’t this not good for the body especially for the kidneys? Second, can a diabetic do this diet? There are many questions running through my head.
My recommendation to all would be to enjoy real traditionallym produced but high quality chocolate and pay attention to the main dishes instead. People usually (exceptions exist) eat a lot of crap for breakfast/lunch/dinner, then carefully select their chocolate bar that is probably well under 1% of total food volume they take. The sugar part of it can be expressed in thousands of their total diet.
Another option is to decrease the intake of carbohydrates slowly, over a few weeks, to minimize side effects. But the “Nike way” (Just Do It) may be the best choice for most people. Removing most sugar and starch often results in several pounds lost on the scale within a few days. This may be mostly fluids, but it can still be great for motivation.
I know this post is old, but in the interest of helping others who may be reading this line of commentary I was wondering if your powdered erythritol was a Swerve brand or another brand? Swerve has oligosaccharides in it; so if it was another brand without the oligosaccharides, it could affect the end result. It would have been interesting to troubleshoot why your two batches ended up so different from each other back then too.
Not sure if it would make a difference here, but a technique I learned making candies is to melt your chocolate on a heating pad (I use a ziplock to contain it), which doesn’t break the temper. That way you can coat candies without getting a hard/sweaty result) Just one of those ten dollar cheapos from walgreens. You can get a ‘cheap’ tempering vat thingy from king arthur, but they run about 200 bucks so you’d have to be really committed!

Make sure you’re heating your cocoa butter slowly, microwaving in short increments and stirring in between, the cooling slowly as well. So let it come to room temp to solidify, then store in the fridge, rather then sticking the warm chocolate in the fridge or freezer to chill more quickly. This helps to prevent bloom, that dusty white layer than can develop on the outside of chocolate after condensation forms.
Hi Cyn, The numbers are general guidelines but will vary depending on many factors, such as activity level, insulin resistance, weight and more. There is no single magic number, just conventional recommendations that are a good starting point. I will have a macro calculator coming soon that will help determine what is best for each person, but even then it’s an approximation. The only way to know for sure is to test. If keto is your goal, it’s usually best to start lower and then see if you can stay in ketosis when increasing.
Dr. Ludwig emphasized that the results need to be replicated by other investigators and he stressed that the findings do not impugn whole fruits, beans and other unprocessed carbohydrates. Rather, he said, the study suggests that reducing foods with added sugar, flour and other refined carbohydrates could help people maintain weight loss by increasing their metabolisms at a lower body weight.
Make sure you’re heating your cocoa butter slowly, microwaving in short increments and stirring in between, the cooling slowly as well. So let it come to room temp to solidify, then store in the fridge, rather then sticking the warm chocolate in the fridge or freezer to chill more quickly. This helps to prevent bloom, that dusty white layer than can develop on the outside of chocolate after condensation forms.

By now we know that most of the world consumes way too much sugar. But it’s not like our sweet tooth cares—when a dessert craving hits, it hits bad. Many turn to alternative ways to satisfy it, using less-refined sugars like agave, honey, and coconut sugar, but we’re going a step further this time, with treats that use no added sweeteners whatsoever. From tarts to mousse, these sugar-free recipes still manage to make dessert even sweeter.

Hi Kristy, that is great that you have discovered us and you have a LCHF nutritionist on board. You are ahead of the game already! This will be an exciting time ahead for you as you will really learn so much about nutrition and your health. You will discover new ways to cook, which will eventually become your new favourites. You will lose weight and gain so much energy. You will also lose that constant feeling of guilt associated with eating, which is what I had. Eat too much, feel guilty, eat less, then overeat because you’re starving, feel guilty, and so the cycle continues. My weight has remained below my weight watchers goal for 2 years now without counting a single thing, how refreshing and healthy. You will gain control of your appetite and actually want to eat nutritious foods. Wheat and sugary foods no longer appeal (this is from me who used to buy 5kg bags of flour for my baking).

It has been repeatedly found that in the long-term, all diets with the same calorific value perform the same for weight loss, except for the one differentiating factor of how well people can faithfully follow the dietary programme.[27] A study comparing groups taking low-fat, low-carbohydrate and Mediterranean diets found at six months the low-carbohydrate diet still had most people adhering to it, but thereafter the situation reversed: at two years the low-carbohydrate group had the highest incidence of lapses and dropouts.[27] This may be due to the comparatively limited food choice of low-carbohydrate diets.[27]
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