Outstanding Diabetic Chocolate: Making the Best Sugar-Free Chocolate is All in the Process
Bob Ross started experimenting with sugar-free chocolate making after he was diagnosed with Type 2 diabetes over 25 years ago. An admitted chocoholic, Bob just couldn’t stop eating chocolate after becoming diabetic. Determined to stay healthy without giving up his...
Shelling Nuts: Uncovering The Health Benefits Of Nuts
Strictly speaking, nuts are defined as a dried fruit found on trees that contain a single seed, a hard shell, and a protective husk. However, several foods culinarily recognized as “nuts” do not meet the strict botanical description of nuts because of the way they...
Facts About Dietary Fats
We often hear or read health statistics and reports about dietary fats (that is, fats we eat). In general, fats are given a bad rap, but we do need fats in our diet to survive. Fats are critical in the following ways: Supply fatty acids that our body cannot...
The Results Are In: UBC Study Shows Eating Ross Sugar Free Dark Chocolate Results in Lower Blood Glucose in Adults With Diabetes
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
Peanut Butter Blossom Cookies
Equipment
- Mixing bowl
- spoon
- Baking sheet
- Parchment paper
Ingredients
Cookies
- 4 tablespoon butter salted
- 1 cup peanut butter unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia optional
- ½ cup Swerve confectioners sweetener
- 1 egg beaten
- ½ cup almond flour
Chocolate Center
- 4 bars Dark Ross Chocolates chopped
- 2 tbsp butter
Instructions
- Preheat oven to 350 degrees. In a microwavable bowl or in a small bowl set over simmering water, melt the butter and peanut butter together. Stir until smooth.
- Stir in the vanilla extract, stevia, and Swerve until smooth.
- Mix in the egg and stir until smooth.
- Stir in almond flour until well combined.
- Use a tablespoon to measure out 24 cookies and place them onto a parchment lined baking sheet.
- Use a rounded ¼ teaspoon and push the bottom of the teaspoon in the center of each cookie.
- Bake for 10- 15 minutes minutes. Remove from oven and use the teaspoon again to the center of each cookie.
- Once cooled, melt chocolate chips and butter together, stir until smooth. Mine took 1 minute in microwave.
- Spoon chocolate into the center of each cookie. Allow to set or refrigerate for 30 minutes.
- Enjoy!
