In 2009, Salvation Army International Development (SAID) UK stated that 12,000 children have been trafficked on cocoa farms in the Ivory Coast of Africa, where half of the world's chocolate is made.[114] SAID UK states that it is these child slaves who are likely to be working in "harsh and abusive"[115] conditions for the production of chocolate,[114] and an increasing number of health-food[116] and anti-slavery[117] organisations are highlighting and campaigning against the use of trafficking in the chocolate industry.
The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa,[109] may be victims of trafficking or slavery.[110] Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa,[111] and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa.[111] Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming.[112] Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.[113]
I wanted to tell you about some changes I did to this tonight that were amazing. (Don’t get me wrong-the original is amazing too, but I was craving coconut.). I substituted coconut butter for peanut butter, coconut extract for the vanilla, and coconut stevia for the English toffee. It was so amazing with just a little whipped cream on top and a very small dollop of strawberry jam. Live your recipes!
At Asher’s Chocolate we want everyone to be able to enjoy a chocolate covered treat every once in a while. That’s why we’ve created one of the country’s largest lines of sugar free chocolate covered confections. You won’t even be able to tell the difference! Our line of sugar free chocolates are highly recommended for those on a sugar restricted diet and include everything from Sugar Free Pretzel Bites to Sugar Free Dark Chocolate Bars!
Many people starting out go by the rule of 5g carbs per 100g. I totally empathise with you about fearing the fat. I slowly reduced my carb and slowly increased my healthy fats until I got to a comfortable level (which may be different for everyone). Don’t overdo the fat, we want to be using our bodies fat stores, but we do need to eat enough to keep us full and keep the carbs away. So eat healthy fat until full, eat meals until no longer hungry, and remove processed food from your diet and you almost become low carb by default.
Jeni, I am SO SORRY! I had one other comment in the last month about the same thing. Two things that may have affected the dessert. 1. I got so much flack about the original pudding recipe having 1 Tbsp of cornstarch (or arrowroot) in it that I reduced the amount a few months ago. I have recently changed it back to the original quantity. 2. If the pudding isn’t cooked enough, it won’t set properly. So, unfortunately, you were a victim of one or both.
Oh, Karen. I feel your pain! It hit me early at 40 (seven years ago). I had kept the weight off with low carb until I started the blog. Now I’m struggling. I’m around food all day and grazing all day – and let’s face it, not exercising like I should. This is a wonderful recipe. It freezes well if you opt to make the two smaller sizes. It is pretty heavy on calories and fat, and very filling so I have smaller pieces myself. It’s a crowd pleaser! Enjoy. -Kim
Hi, I am Carine! I am a French mum living in Auckland, NZ. I am the sweet tooth creator of this place. I have been sugar free and low carb for 5 years, I love to share with you my sugar free ( and refined sugar free) nourishing recipes to make you feel energized, lighter and happier. I also love to encourage you to eat more greens in a fun and simple way. Enjoy what you see. XOXO Carine. Read More…
The difference from other low-carb diets is that you’re going to swap saturated fats for unsaturated fats — a plus if you have type 2 diabetes, which leaves you more at risk for heart disease, or if you have a personal or family history of heart disease yourself. That means rather than butter, cheese, and cream, you’re eating olive oil, fatty fish, nuts, seeds, and avocado as your main sources of fat.
And these homemade sugar free chocolate chips bake well too, I am pleased to say. I added them to some brownies, and I also baked them up in my Keto Double Chocolate Muffins. They held their shape nicely and didn’t  totally liquify and run all over the pan, as I feared they might. They certainly held up about as well as any bar of chopped dark chocolate I’ve ever used.
What the researchers found was striking. The roughly 250 extra calories that the subjects in the low-carb group burned each day could potentially produce a 20-pound weight loss after three years on the diet, Dr. Ludwig said. People who tended to secrete higher levels of insulin did the best on the low-carb diet, burning about 400 extra calories a day.
The only thing better than delicious, sugar free, low net carb, no-guilt Belgian chocolate is special VIP discounts on sugar free, low net carb, Belgian chocolate. For that very reason, we created the Cravers Club. As a Craver, you’ll receive periodic promotions including product discounts, discounted shipping, or delicious product samples! Becoming a Craver is EASY and it’s FREE. Check out some of the main benefits of being a Craver below…
^ Davies MJ, D'Alessio DA, Fradkin J, Kernan WN, Mathieu C, Mingrone G, et al. (2018). "Management of Hyperglycemia in Type 2 Diabetes, 2018. A Consensus Report by the American Diabetes Association (ADA) and the European Association for the Study of Diabetes (EASD)". Diabetes Care. 41 (12): 2669–2701. doi:10.2337/dci18-0033. PMC 6245208. PMID 30291106. Low-carbohydrate, low glycemic index, and high-protein diets, and the Dietary Approaches to Stop Hypertension (DASH) diet all improve glycemic control, but the effect of the Mediterranean eating pattern appears to be the greatest
I have just moved from South Africa, where lchf is commio and very supported, to the Isle of Man, where people just don’t seem to be in the know. I am BATTLING to find my foods, especially grain-free beakfast ‘cereal’, mixed seeds and psyllium husk for baking into crisp breads. Can anyone let me know where to get them, please? Is there anywhere online that would supply them?

Until the 16th century, no European had ever heard of the popular drink from the Central American peoples.[14] Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.[20] Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma.[10][21] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
The widespread use of children in cocoa production is controversial, not only for the concerns about child labor and exploitation, but also because up to 12,000 of the 200,000 children working in Côte d'Ivoire, the world's biggest producer of cocoa,[109] may be victims of trafficking or slavery.[110] Most attention on this subject has focused on West Africa, which collectively supplies 69 percent of the world's cocoa,[111] and Côte d'Ivoire in particular, which supplies 35 percent of the world's cocoa.[111] Thirty percent of children under age 15 in sub-Saharan Africa are child laborers, mostly in agricultural activities including cocoa farming.[112] Major chocolate producers, such as Nestlé, buy cocoa at commodities exchanges where Ivorian cocoa is mixed with other cocoa.[113]
Chocolate in its most handcrafted form is in fact made of two ingredients: cacao and sugar. Cacao is everything contained inside the cocoa beans (cocoa butter included). Sugar is added to make the bitterness of chocolate more bearable and to enhance its flavor. Every other ingredient is an addition, either to create a particular taste or to cut costs with cheaper alternatives.
Chocolate and cocoa contain moderate to high amounts of oxalate,[79][80] which may increase someone's risk for kidney stones.[81] During cultivation and production, chocolate may absorb the heavy metal lead from the environment,[82] but the total amounts typically eaten are less than the tolerable daily limit for lead consumption, according to a World Health Organization report from 2010.[83] However, reports from 2014 indicate that "chocolate might be a significant source" of lead ingestion for children if consumption is high,[84][85] and "one 10 g cube of dark chocolate may contain as much as 20% of the daily lead oral limit."[84]
And while brands such as Lily’s sugar free chocolate chips do exist on the market, making your own at home not only saves money, it also enables you to control what ingredients to use. Lily’s chips contain soy, and many other brands contain dairy and artificial ingredients, so if you want to avoid those ingredients as well as sugar, making your own sugar free chocolate chips recipe is the way to go. I’ve also included an option below for making the chips with maple syrup or agave if you want refined sugar free and vegan chocolate chips.
I did it!! I didn’t want chocolate chips, I just want chocolate to eat on a regular basis (daily, hourly, you get the picture). So I poured it into ice cube molds with silicone bottoms and they popped out perfectly. I didn’t know as single thing about tempering until I read the comments after I was finished and it did turn whitish on the top and bottom, but it’s perfectly hard and tastes amazing! The sweetener needs tweaking (I might try xylitol next time, it doesn’t affect my stomach), but I am very pleased with the way it turned out!! Thank you so much for the recipe!!
The only thing better than delicious, sugar free, low net carb, no-guilt Belgian chocolate is special VIP discounts on sugar free, low net carb, Belgian chocolate. For that very reason, we created the Cravers Club. As a Craver, you’ll receive periodic promotions including product discounts, discounted shipping, or delicious product samples! Becoming a Craver is EASY and it’s FREE. Check out some of the main benefits of being a Craver below…
Drink lots of water. This is especially crucial on a low carb or keto diet. Why? When you eat carbohydrates, your body stores the extra as glycogen in the liver, where they are bound to water molecules. Eating low carb depletes this glycogen, which allows you to burn fat – but it also means you are storing less water, making it easier to get dehydrated. Instead of the traditional recommendation of 8 cups of water per day, aim for 16 cups when following a low carb lifestyle.
And while brands such as Lily’s sugar free chocolate chips do exist on the market, making your own at home not only saves money, it also enables you to control what ingredients to use. Lily’s chips contain soy, and many other brands contain dairy and artificial ingredients, so if you want to avoid those ingredients as well as sugar, making your own sugar free chocolate chips recipe is the way to go. I’ve also included an option below for making the chips with maple syrup or agave if you want refined sugar free and vegan chocolate chips.
That’s a great question and I’m sorry to say that I don’t have a scientific answer for you. I can only say this: When you add water to cocoa powder, you get a liquid or goo consistency, not a solid. I can only imagine – and this is just an educated guess, since I’m not a food scientist! – that that means that cocoa powder doesn’t have enough saturated fat to hold the chocolate together, so adding more, via coconut oil, provides the structure of the chocolates. Again, just a guess, but from decades of experience baking with cocoa powder, I can tell you that it alone is not a sufficient source of saturated fat to create the rich, solid mass we consider to be good chocolate. I’ll bet if you googled a little, you could find a more scientific answer! 🙂

It can be a radical approach for someone who’s used to eating the standard American diet — which is low in fruits and veggies, and high in added sugar and fat — and it may help you lose weight, says Spritzler, adding that the freedom to eat as many carbs as you want may makes it a poor fit for people with type 2 diabetes. Because this is designed as a short-term (30-day) challenge, it’s supposed to be tough. You have to weigh your stick-to-it-iveness before you start, and then plan out what you’re going to do after the 30 days is up.


On this plan, you start with a very-low, ketogenic-like intake and then gradually add back in carb sources, like vegetables and fruit. Spritzler notes that one common error is adding back in too many carbs, gaining weight, and then thinking the diet isn’t working. For instance, when you’re in maintenance mode, you probably shouldn’t be eating bread.
Think about it: That tablespoon of maple syrup in your salad dressing, the honey in your Asian-inspired stir-fry sauce, the generous drizzle of ketchup on your burger. Despite many people’s best efforts, that sugar still manages to creep into so many healthy dinner dishes. But meals can be just as tasty and easy to make without the slightest hint of added sweetener. We’ve rounded up 25 added-sugar-free dinners proving just that.
A low-carbohydrate diet gives slightly better control of glucose metabolism than a low-fat diet in type 2 diabetes.[12][34] A 2018 report on type 2 diabetes by the American Diabetes Association (ADA) and the European Association for the Study of Diabetes (EASD) found that a low-carbohydrate diet may not be as good as a Mediterranean diet at improving glycemic control, and that although having a healthy body weight is important, "there is no single ratio of carbohydrate, proteins, and fat intake that is optimal for every person with type 2 diabetes".[35]
Harvard researchers examined the eating habits of 120,000 people for 20 years and found that yogurt was the single best food for shedding pounds: Over time, people who downed more of the protein-packed stuff lost pounds without trying. Meanwhile, a Nestlé Nutrition Institute study review found that consuming dairy proteins increases satiety, reduces food intake and keeps blood sugar steady. "Greek yogurt, which is strained to remove liquid whey, contains double the protein and less sugar than regular yogurt," Dubost says.
This decadent no bake chocolate tart is all sugar free, dairy free and low carb! It can also easily be paleo!Dairy Free Chocolate Mousse A few days ago I uploaded a recipe for my keto chocolate mousse which is completely dairy free and sugar free.  I decided to make that recipe again to make … [Read more...] about Low Carb No Bake Chocolate Tart with Raspberries
I give 4 stars for the effort to make something good for the diabetes patients.The only thing I did not like at this product is that the sweetness is way TOO strong. These is a problem with most of the American sweet products. I just want to remind to the Americans that the sweet products should have more taste/flavor and less of an avalanche of sugar. This product is a dedicated diabetic friendly product , so, in my opinion, the sugary taste must be diluted/suggested. We need to re-learn from other cultures, particularly from Europeans, how the sweets suppose to be; not aggressive, more like suggested/guessed sweet, and , evidently , much more healthier.The big scale producers might use a scale of sweetness, lets say from 1 to 10 (lets say scale 10 for over 25g sugar per serving), so the customers could make their choice also! Anyway , thanks diabeticfriendly.com.
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.
Hi Cherie, you can use coconut milk. Some people have had problems with the chocolate layer setting up when the almond milk is mixed with it the next day. It’s usually because they didn’t cook the pudding long enough. If your pudding isn’t super thick and almost solid, then don’t add the extra milk. Just mix it to loosen it up and then spread it on the cream cheese layer. I hope this helps. It’s a delicious recipe. Thank you so much for your nice comments I appreciate it so much. -Kim
Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate.[49] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[49]
Good question. There is no doubt that grass fed, free range, organic is best but it is simply out of the price range of so many. What is more important to start with is to eat real whole food as best as you can find. I certainly don’t buy organic all the time. Do what you can when you can. It is more important to change from cereals to eggs rather then getting hung up on a perfect source of egg. Take a look at my food brands page. It needs updating as I change brands all the time as I find better ones, but is helpful. I really try and make this as easy on ourselves as we can. We shouldn’t need a degree in nutrition to eat well. Some sites complicate things far too much. My motto is “do the best you can as often as you can”. I agree, labels are pretty poor and not standardised (net vs total carbs for example). Good luck 🙂
What raises blood sugar? The simple answer is carbohydrates. So why not just yank them out of your diet like weeds in your garden? Why not quash blood sugar by swearing off bread, pasta, rice, and cereal? Been there, done that. The low-carb craze is on the downswing, and that’s a good thing because over the long haul, very low carb diets simply aren’t good for you, as you’ll discover in this chapter. That doesn’t mean it’s not smart to cut back on carbs—but don’t go crazy.
Oh, by the way : We are prematurely killing our beloved pets with carbs. Dogs and especially cats need to eat meat, but commercial pet food is mostly corn & wheat, which was bad enough before being poisoned by weed killer (“Round-Up” which is soaked into all American grain today) …. Huge numbers of cats and dogs now suffer & die from kidney failure, and the only explanation is what we are feeding them. My kitties now get chicken and tuna, which is a lot cheaper than any ‘gourmet’ canned food. Cooking for them is kinda fun, for that matter. 

I finally got the time and mind set to make this dessert, I have been wanting to do it for so long now but felt a bit intimidated by it. I will say right now that I shouldn’t have been, it went very smoothly and I did all the layers in 1 hr. and 10 min. time :) I did bake the crust and let it cool on the counter for about 15 min. then stuck it in my freezer while the pudding was in the fridge cooling. All the layers are put together and it is sitting in my fridge just waiting for me to dig in. Can I just skip supper tonight and eat this instead!?!?! I know it will taste delicious because all the layers on their own are delicious. Thank you for all your recipes!!

Good question. There is no doubt that grass fed, free range, organic is best but it is simply out of the price range of so many. What is more important to start with is to eat real whole food as best as you can find. I certainly don’t buy organic all the time. Do what you can when you can. It is more important to change from cereals to eggs rather then getting hung up on a perfect source of egg. Take a look at my food brands page. It needs updating as I change brands all the time as I find better ones, but is helpful. I really try and make this as easy on ourselves as we can. We shouldn’t need a degree in nutrition to eat well. Some sites complicate things far too much. My motto is “do the best you can as often as you can”. I agree, labels are pretty poor and not standardised (net vs total carbs for example). Good luck 🙂
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[34] A higher amount of cocoa solids indicates more bitterness. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter and vanilla are added.[citation needed] It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two years if stored properly. As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.[36]

When it comes to losing weight, calorie counting is crazy, but shifting your attention to the types of foods you eat and focusing on mindful eating can make all the difference. Low-carb diets have a reputation for producing fast weight loss without feeling hungry or needing to count calories. In fact, many people experience weight loss following a low-carb diet even if they’ve tried “everything else” and never got the results they were looking for.


I was trying to figure out why mine came out goopy and grainy. It hasnt solidified yet so i will see soon if i messed it up too much. When i was pouring my vanilla extract in it i goofed and over poured so at first i thought that would cause trouble, but figured it would be fine since i planned to just use however many splenda packets seemed necessary by tasting as i go. Then i thought hmm let me add 1/4 tsp of cinnamon and i thought that was the culprit, so i added a little more fairlife milk to help make it more liquid again…. but nope… and the flavor and consistency still wasnt where i wanted it so i added even more vanilla and milk afterf the powdered splenda…. thats when i noticed a bit of bubbling on the edges of the bowl and thought oh crud turn the heat down! I wonder if i should have added more oil but i didnt want to add extra oil and make it so it would never have a chance of solidifying.
In the 2000s, some chocolate producers began to engage in fair trade initiatives, to address concerns about the marginalization of cocoa laborers in developing countries. Traditionally, Africa and other developing countries received low prices for their exported commodities such as cocoa, which caused poverty to abound. Fair trade seeks to establish a system of direct trade from developing countries to counteract this unfair system.[121] One solution for fair labor practices is for farmers to become part of an Agricultural cooperative. Cooperatives pay farmers a fair price for their cocoa so farmers have enough money for food, clothes, and school fees.[122] One of the main tenets of fair trade is that farmers receive a fair price, but this does not mean that the larger amount of money paid for fair trade cocoa goes directly to the farmers. The effectiveness of fair trade has been questioned. In a 2014 article, The Economist stated that workers on fair trade farms have a lower standard of living than on similar farms outside the fair trade system.[123] 

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.
Low-carb diets, especially very low-carb diets, may lead to greater short-term weight loss than do low-fat diets. But most studies have found that at 12 or 24 months, the benefits of a low-carb diet are not very large. A 2015 review found that higher protein, low-carbohydrate diets may offer a slight advantage in terms of weight loss and loss of fat mass compared with a normal protein diet.
Asian-inspired food is delicious, but unfortunately, tends to use alarming amounts of added sugar, such as honey or sweetened sauces. This one gets its not-too-sweet flavor from a blend of rice vinegar and peanut powder (use peanut butter as an alternative)—it’s so good and so easy, you may want to bottle some of it for future stir-fries and salads.

Jeni, I am SO SORRY! I had one other comment in the last month about the same thing. Two things that may have affected the dessert. 1. I got so much flack about the original pudding recipe having 1 Tbsp of cornstarch (or arrowroot) in it that I reduced the amount a few months ago. I have recently changed it back to the original quantity. 2. If the pudding isn’t cooked enough, it won’t set properly. So, unfortunately, you were a victim of one or both.
The Centers for Disease Control and Prevention (CDC) recommend that adults do moderate exercise for 150 minutes a week for a minimum 10 minutes at a time for moderate health benefits. For optimal health benefits, the CDC recommend 300 minutes of exercise. The CDC also suggest that people lift weights or do other strength training exercises to improve overall health.
Wow 2 kg in only 16 days is fabulous. The rate of weight loss can depend on any things but mainly how much you have to lose and what your eating habits were like before starting LCHF. Steady weight loss is the key and more importantly remember all the amazing health benefits that LCHF brings. That is the real long term goal.I know it can be frustrating not to lose weight as quickly as you would like, but you are losing and you should feel proud of yourself. Baby steps, you’re doing incredibly well Arlene. 🙂
Hi Kelly, All packaged foods will have a nutrition label that list the macros per serving, including fat, protein and cabrohydrates. Net carbs, which is what most people look at for low carb and keto, are total carbs (the amount on the label) minus fiber and sugar alcohols, as explained in the article above. I have a low carb food list here that gives you a full list of all the foods you can eat, and the net carbs in each. You can also sign up above to be notified about the meal plans, which are a great way to get started.
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted, and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.[55] The liquor can be further processed into two components: cocoa solids and cocoa butter.[56]

Good question. Because although you could melt plain unsweetened chocolate and stir in some sweetener, it would likely seize like crazy. There’s no way, with something like erythritol, that you could get it to mix in, without getting a goopy, thick mess. If you wanted to use a liquid sweetener, like sucralose, maybe but I don’t like sucralose. And if you have to use a significant amount of the liquid sweetener, your chocolate will again seize. It’s very tempermental stuff. An additional oil, like cocoa butter, helps it smooth out and allows it to mix nicely with the sweeteners. And cocoa butter is so hard at room temp, it’s a good choice because it will firm up properly, rather than need to be refrigerated.
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