Fodmap Friendly, Sugar Free, Chocolate Recipe

I am doing my best to cut out refined sugar, however I also love chocolate, but.. I also can’t tolerate FODMAP’s, so all the healthy chocolates on the market made using alternative sweeteners like; stevia containing erythritol , xylitol, mannitol, inulin, etc are out. I wasn’t about to give up chocolate, so I came up with my own vegan, Fodmap Friendly, Sugar Free, Chocolate Recipe. It’s easy to make and it hits the chocolate craving spot!

I have experimented with flavours and textures when making this Fodmap Friendly, Sugar Free, Chocolate Recipe. Sometimes I add organic peppermint extract, others time organic vanilla bean paste, (there is a touch of sugar in the paste I use) but, I always try to incorporate Hemp Seeds and Chia Seeds as they are both loaded with protein, good oils, vitamins and minerals.

*Have a read of Hemp Health Benefits and Chia Seed Health Benefits.

There are two options you can use when making homemade chocolate from scratch. You can use organic cacao butter or, organic cold-pressed, coconut oil. I often swap between the two.

Ingredients – All Organic

You don’t really have to measure quantities when making this style of homemade vegan chocolate, it is more about getting the right consistency.

Cacao Butter or Coconut Oil

Cacao Powder

Pure Stevia Leaf Powder – this is green and has a strong earthy smell, with a slight bitterness. Yes it takes some getting used to.

Hemp Seeds

Chia Seeds

Optional Organic Ingredients

Cinnamon Powder

Vanilla Bean Extract

Peppermint Extract

Himalayan Pink Salt

*Coconut Milk Powder can be added to make homemade, Vegan Mylk Chocolate – use a small amount; e.g a tbsp, if you are sensitive to fodmaps.

Method

Have either a baking sheet on top of a small baking tray or large Tupperware lid, or a silicon baking mat ready to go.

Half fill a glass or stainless steel bowl, with just boiled, hot kettle water. Now sit another glass or stainless steel bowl of equal size on top of this.

Add either a couple large tbsp of coconut oil, or the equivalent in cacao butter chunks to the top bowl, being careful not to get any water from the bottom bowl inside.

*Once the oil/ butter has melted, keep the top bowl on top of the hot water bowl, while you do the following steps

Add 3/4 a tsp of pure stevia leaf powder and stir well. Too much stevia leaf powder will make the chocolate taste awful.

Then add in any of your optional flavours; e.g vanilla, peppermint, cinnamon, salt etc.

Next while continuously stirring add small amounts of cacao powder till the consistency is smooth and creamy and not too runny or too thick.

Now is the time to stir in your hemp and/or chia seed .

If you want to make vegan coconut mylk chocolate, you need to add the powdered coconut milk last and fast, as it sets and thickens the mixture rather quickly.

Using a silicone spatula, quickly and evenly spread the chocolate mixture over your baking paper/silicone mate until it is 1-2mm thick and then set in the fridge for a few hours.

Once set break it up and store in a jar in the fridge, as it does melt easily.

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There are also plenty of other vegan recipes for you to enjoy here

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