Since the discovery of insulin in 1921 by Canadian researchers Frederick Banting and Charles H. Best, Canada has remained a leader in diabetes research. Most of these advances have been in the form of new or modified treatments and practices but with increased...
At Ross Chocolates, we love to think about new chocolate recipes and flavours. We want to ensure our treats satisfy our customers’ desires while maintaining the high-quality chocolate experience we have worked so hard to develop. We want to be sure the heart of...
Since the discovery of insulin in 1921 by Canadian researchers Frederick Banting, Charles H. Best, and John J.R. Macleod, Canada has remained a leader in researching and developing treatments for both Type 1 and Type 2 diabetes (T1D and T2D). Although a cure for even...
The first case of diabetes was documented by the Ancient Greeks over 2000 years ago, yet diabetes is still a disease that many know little or nothing about. November is National Diabetes Awareness Month and November 14 is International Diabetes Day. Treatment &...
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...
Easter is coming soon, but these are great anytime of the year. Our Chocolate PeanutButter Easter Eggs can be made with any nut butter you like, maybe try a few to create some variety. Or use different flavours of Ross Sugar Free Chocolate to mix things up (Ross Dark with Sea Salt with peanut or almond butter, perhaps). No matter your chosen flavours, this recipe has our Keto Verified Emblem because each one is a low 3 net carbs per serving.
Melt the peanut butter and coconut oil in a double boiler or in a microwave on high for 30-60 seconds; stir until completely combined.
Stir in the vanilla and sweetener. Taste and adjust sweetener.
Fill the egg molds halfway each and freeze for 1 hour.
Remove the filling from the molds and set aside on parchment paper.
Coating
Melt the chocolate and coconut oil in a double boiler or for 30 seconds in the microwave.
Stir until smooth.
Pour melted chocolate halfway up each mold.
Drop the frozen peanut butter eggs, pattern side facedown into the chocolate and press down so the chocolate encases the peanut butter.
If necessary, spread the chocolate to complexly cover the peanut butter in each mold, with a spoon or spatula. Place in the freezer until hardened, about 1 hour.