Gestational Diabetes & Chocolate
Can I eat Chocolate with Gestational Diabetes? The answer is, “Yes!” It is also, “No.” Read on to learn more about gestational diabetes mellitus (GDM) and how chocolate can play a role in your diet even if you have it. What is Gestational Diabetes? Gestational...
Ross Chocolates Recognizes Diabetes Awareness Month
Although it’s been around since the time of the Ancient Greeks (100 AD), diabetes is still a disease that many know little or nothing about. Even when I was diagnosed with Type 1 Diabetes in 1974 — at the time, it was called Juvenile Diabetes, Juvenile Onset...
White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Keto Nanaimo Bars
Servings: 20 bars
Calories: 200kcal
Equipment
- 8 x 8 pan
- Parchment paper
- saucepan
- Whisk
- hand mixer
- spoon
- heatproof mixing bowl
Ingredients
Base:
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/4 cup Swerve Sweetener
- 1 egg
- 1 tsp vanilla extract
- 1 cup Bob&Red Mill finely ground almond flour
- 1 cup unsweetened shredded coconut
- 3/4 cup chopped pecans
Cream filling:
- 1/4 cup butter softened to whip
- 3 tbsp powdered Swerve Sweetener
- 1 tbsp Birds Custard
Chocolate topping:
- 3 oz Ross milk chocolate
- 1 oz Ross dark chocolate
- 1 tbsp butter
Instructions
Base:
- Melt the ½ cup of butter in a saucepan on low heat and add 1/3 cup cocoa powder and ¼ cup swerve.
- Once combined, whisk in the egg and raise the heat slightly and cook until it thickens, stirring constantly.
- Remove from the stove and using a spatula, add the 1 teaspoon vanilla, 1 cup almond flour, 1 cup shredded coconut and ¾ cup pecans. Mix until evenly textured.
- Press the base mixture into an 8x8 square pan lined with parchment paper and refrigerate for an hour.
Cream filling:
- While the base is firming up in the fridge, you can make the cream filling.
- Beat the ¼ cup butter with a hand mixer until fluffy. Add in 2 tablespoons custard powder and 3 tablespoons of swerve.
- Remove the base from the fridge and spread the cream filling over the base and return to the fridge for another hour.
Chocolate Topping:
- I like to use a glass heatproof mixing bowl over a pot of simmering water. Combine the Ross dark and milk chocolate chopped chocolate and butter in in the heated mixing bowl. Stirring constantly until the chocolate is a smooth texture.
- Once melted, quickly and carefully spread the chocolate over the cream base.
- Return the pan to the fridge for at least 30 min before cutting into bars and serving.
Nutrition
Serving: 1bar | Calories: 200kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g
