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...
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...
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...
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...
We spend a lot of time talking about cacao beans and cocoa on our website. Often these two terms are used interchangeably in media, articles, blogs, etc. But, in scientific studies, most scientists are focussing on the cacao bean and powder, which is quite different...
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...
Great for Christmas or anytime, these creamy chocolates are a great treat for keto-dieters and diabetics alike. Indulge in one for a guilt-free chocolate treat that hits the spot!
Prep Time30 minutesmins
Chill Time1 hourhr20 minutesmins
Total Time50 minutesmins
Course: Dessert, Snack
Servings: 20Chocolates
Calories: 70kcal
Equipment
hand mixer
Bowls
Mixing spoon
Baking sheet or tray lined with parchment paper
Toothpicks or wooden skewers
Ingredients
Filling
1/4cupcream cheese softened
1/4cupsalted butter softened
2tbspcoconut oil room temperatureor softened slightly if hardened
1cup+ 1 tbsp almond flour
3/4cuppowdered monkfruit/erythritol sweetener
1/2tsppure mint or almond extractcompletely optional, we didn't use it
1/4tspred food colouring (optional)you might adjust the quantity based on the colour strength you want
1/4tspgreen food colouring (optional)you might adjust the quantity based on the colour strength you want
In a bowl, use mixer to blend cream cheese, butter, and coconut oil until smooth (about 1–2minutes)
Add almond flour, sweetener and flavoured extract (optional) and mix using a spoon until a soft dough forms.
Split the dough in half and place each half in a separate bowl. Add the green food colouring to one and the red into the other.
Mix the colouring to the dough, and chill for about 20 minutes.
Take a small piece of red dough and a small piece of green and gently roll them together in your hands to form a soft ball.
Continue making the balls with all the dough. Place the balls on a parchment paper lined cookie sheet or tray.
Freeze the dough balls for about 30 minutes.
For the coating, mix chopped Dark Ross Chocolates bars and coconut oil in a small bowl and microwave in 30 seconds increments until melted. Stir until smooth.
Dip each dough ball gently in the chocolate mixture using a spoon to coat. We used wooden skewers (or toothpicks) to hold the dough balls.
Place the dipped dough balls back on the parchment lined tray; (optional) immediately sprinkle edible glitter or sprinkles on top of each one (you want to do this before the chocolate sets).
Once all of the dough balls are coated, place them back in the freezer for at least an hour before serving.
Store in an airtight container or large plastic bag in the fridge or freezer.